Description
This Creamy Southwest Chicken Corn Chowder is a comforting and flavorful soup combining tender chicken, sweet corn, and smoky chipotle peppers in a creamy broth made with coconut milk.
Ingredients
Scale
- 1 pound chicken breasts, cooked and shredded or 2.5 cups rotisserie chicken
- 2 cups corn (fresh or frozen)
- 2 cups peeled Yukon Gold potatoes (about 1 ½ potato), diced
- 1 sweet onion, chopped
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1 (4 oz) can green chiles
- 1–2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 1.5 tablespoons cornstarch dissolved in 2 tablespoons cold water
- 4–5 cups chicken broth
- 1 cup full-fat coconut milk or dairy-free cream of choice
- Garnish: fresh parsley, Greek yogurt or dairy-free yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add cubed chicken breasts and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. If using rotisserie chicken, skip this step.
- In the same pot, add chopped onions, minced garlic, and diced potatoes. Cook for 5-7 minutes, stirring occasionally, until the onions become soft and fragrant.
- Stir in the corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, and minced chipotle peppers in adobo sauce. Season with salt and pepper, then cook this mixture for an additional 2 minutes to blend the flavors.
- Pour in chicken broth and coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Return the cooked chicken to the pot. Allow the soup to simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
- If a thicker chowder is preferred, dissolve the cornstarch in cold water and stir it into the soup. Continue cooking for 5 minutes, until the chowder thickens to your desired consistency.
- Remove from heat and garnish with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt, if desired. Serve the chowder hot and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg
Keywords: Creamy Southwest Chicken Corn, chowder, soup, chicken, corn, dairy-free