Ancho Chile Chicken Chowder

Name: Ancho Chile Chicken Chowder
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 2 slices bacon, diced small; 1 cup carrot, diced; 1 cup onion, diced; 3 whole dried ancho peppers; 2 tablespoons serrano peppers, minced; 1 teaspoon cumin powder; 3 garlic cloves, minced; 4 cups chicken broth; 5 cups potatoes, diced; 4 boneless skinless chicken breasts, diced; 1 teaspoon salt; 1/3 cup quick-mixing flour; 2 1/2 cups milk; 3/4 cup jalapeno jack cheese, grated; 1/2 cup sharp cheddar cheese, grated; 2/3 cup green onion, sliced

Submitted by TishT

"This is great with fresh tortilla chips"

Download

Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 12

ingredients

2 slices bacon, diced small
1 cup carrot, diced
1 cup onion, diced
3 whole dried ancho peppers
2 tablespoons serrano peppers, minced
1 teaspoon cumin powder
3 garlic cloves, minced
4 cups chicken broth
5 cups potatoes, diced
4 boneless skinless chicken breasts, diced
1 teaspoon salt
¹⁄₃ cup quick-mixing flour
2 ¹⁄₂ cups milk
³⁄₄ cup jalapeno jack cheese, grated
¹⁄₂ cup sharp cheddar cheese, grated
²⁄₃ cup green onion, sliced

directions

Cover ancho peppers with boiling water and let sit for 15 minutes.
Cook the bacon in a stock pot on medium heat until crisp. Remove with slotted spoon and reserve.
Add carrot, onion, peppers, cumin and garlic to pot. Stir and let brown. While browning drain the ancho peppers and seed and chop them. Add the ancho peppers to the pot with the carrot melange and continue browning.
Pour the chicken broth into the pot and deglaze the pan. Add the potatoes and salt, bring to a boil, cover and simmer 15 minutes or until potatoes are tender. Add the chicken, bring back to simmer, cover and cook 10 minutes more.
Combine the flour and the milk with a whisk. Add to the pot and stir until soup thickens, about 10 more minutes. Remove from heat.
Stir in the cheeses until melted. Taste to adjust the seasonings. To serve, sprinkle with chopped green onion.
Store in freezer. Store onion in refrigerator.
Reheating instructions: Thaw overnight in refrigerator. Heat on the stove in a pot very slowly. Don't let it come to a complete boil. Or heat in the microwave until warmed through.
Serve with fresh tortilla chips or crusty bread.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

View Full Profile