Chipotle Chicken Chowder

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Chipotle Chicken Chowder

Soup season is upon us and this rich spicy chicken chowder will warm you all the way down to your toes. The jicama provides an interesting substitution for potatoes, but they do stay a little crunchier. Alternatively, you could use diced daikon radish, which softens more during cooking. And if you’re looking for a way to use up your leftover turkey, it would be an excellent substitution for the chicken. 


6 slices bacon, chopped

1 medium onion, chipped

4 cups jicama, cubed OR 4 cups daikon radish, cubed

2 cloves garlic, minced

3 cups chicken stock (low sodium, preferably homemade)

1 1/4 lbs boneless, skinless chicken thighs, cut into 1 inch chunks

1 tsp salt

1/2 tsp ground pepper

2 cups heavy cream

1 chipotle pepper in adobo, minced

2 tbsp fresh cilantro, chopped


In a large saucepan over medium heat, cook bacon until crisp.  Remove with a slotted spoon and drain on a paper-towel lined plate.

Add onion and jicama or daikon radish to bacon grease and cook until onions are tender, about 7 minutes.  Add garlic and cook until fragrant, about 1 minute more.  

Add chicken stock and chicken and bring to a boil.  Reduce temperature and simmer 10 minutes, until chicken is just cooked through.  Season with salt and pepper.

Add cream and minced chipotle and simmer gently for another 5 minutes.

Sprinkle with chopped cilantro and reserved bacon bits.  

Serves: 6

* to make this with leftover turkey, omit chicken and add cooked turkey along with the cream and chipotle.

Nutrition Info: 433 Calories; 35g Fat (71.3% calories from fat); 20g Protein; 12g Carbohydrate; 4g Dietary Fiber; 159mg Cholesterol; 767mg Sodium.
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Comments (4)

  1. Birdy at

    How many servings is this supposed to make?

  2. Norah Cooper at

    This soup is a keeper! Made a few changes:
    grated the daikon radish which produced a texture identical to rice; used shredded chicken from making chicken stock;  used chipotle chili powder in place of the chopped pepper; garnished with parsley instead of  cilantro; half and half subbed well for the heavy cream. This would be a lovely clear soup with no dairy at all. My husband loved it. 

  3. Tricia at

    Made the recipe with chicken and jicama, just as prescribed. Wowza. This was a fabulous soup that will be a regular in my meal rotation in the winter months. Thank you for the delicious recipe!

  4. Mary at

    This is fantastic! I followed the recipe for the most part with just a few modifications (sorry, can’t help myself!) — I added 2 stalks of celery and 1 carrot, and some diced green chilis. I don’t like crisp bacon so I stopped short of crisp and then put it back in with the chicken and broth so the flavor would permeate.
    Norah is right — you could easily stop before the dairy step and it would be phenomenal just like that.  I tasted the broth at that point and was torn as to whether to add the dairy.  The end result is great and I can’t wait to make it again using diced celeriac in place of the jicama — it has a flavor between celery and potato and although I liked the jicama, I think the celeriac would be great too.  I also want to try the grated daikon “rice” version (and I plan to try that trick in Avgolemono soup [Greek lemon chicken soup] as well… we love daikon in all forms!)
    We also plan to make a fish & shrimp chowder version as well — the broth is so flavorful and versatile.  Great find — thank you!

  5. Beverly at

    Wondering if I could use diced cauliflower in place of the jicama or daikon radishes? I can’t wait to try this soup! It’s snowing today and the fireplace is lit!

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