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Chipotle-Chicken Chowder
Ingredients
-
1
tablespoon olive oil
-
1 1/2
cups chopped red and/or green sweet pepper
-
3/4
cup chopped onion
-
1/4
teaspoon ground cumin
-
1
14 ounce can reduced-sodium chicken broth
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2
cups cubed, peeled potatoes
-
1/2
cup water
-
1
- 2
teaspoons chopped canned chipotle peppers in adobo sauce
-
1 1/2
cups chopped cooked chicken (about 8 ounces)
-
1
12 ounce can (1-1/2 cups) evaporated fat-free milk
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3
tablespoons cornstarch
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Sliced green onions (optional)
Directions
1. Heat oil in a large saucepan over medium heat. Add sweet pepper, chopped onion, and cumin; cook for 3 minutes, stirring occasionally.
2. Carefully add chicken broth, potatoes, the water, and chipotle peppers. Bring to boiling; reduce heat. Simmer, covered, about 8 minutes or until potatoes are tender. Stir in chicken.
3. Gradually stir about 1/3 cup of the milk into cornstarch in a small bowl; stir into broth mixture in saucepan. Add the remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Garnish with sliced green onions, if desired. Makes 4 servings.
Nutrition Facts
(Chipotle-Chicken Chowder)
- Servings Per Recipe 4,
- Calories 340,
- Carbohydrate (gm) 38,
- Fat, total (gm) 8,
- Cholesterol (mg) 54,
- Sodium (mg) 496,
- Percent Daily Values are based on a 2,000 calorie diet
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