Chipotle Chicken Chowder


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. 

(59 votes, average: 3.61 out of 5)
Chipotle Chicken Chowder


  • 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


  1. In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
  2. 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.
  3. 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.
  4. Add cream and minced chipotle and simmer gently for another 5 minutes.
  5. Sprinkle with chopped cilantro and reserved bacon bits.

Yield: 6

Cholesterol: 159mg

Food energy: 433 Calories

Total fat: 35g (71.3% calories from fat)

Carbohydrate: 12g

Protein per serving: 20g

Total dietary fiber: 4g

Sodium per serving: 767mg


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

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7 Comments on "Chipotle Chicken Chowder"

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I made this soup this evening. It’s delicious! Any ideas on how to get the soup to thicken up? My soup was watery.


I made this last night and have shared the recipe all around. It was amazing! I had never eaten cooked jicama before and was not sure how my family would like it, but it was a hit. I used chicken breasts, only enough cream to color it and I added the bacon back into the whole pot instead of using it as a garnish.


I loved this! Thanks so much for providing the recipe! I made it just as directed except used chicken breasts instead of thighs since my father isn’t a fan of thighs. Flavor was phenomenal.

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… Read more »

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!

Norah Cooper

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. 


How many servings is this supposed to make?

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