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Chicken Chowder With Chipotle

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“A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).”
1hr 15mins

Ingredients Nutrition


  1. Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
  2. Finely chop chili and set chile and sauce aside separately.
  3. Heat oil in large Dutch oven over medium heat.
  4. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
  5. Stir in broth and bring to a boil.
  6. Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
  7. Remove chicken with a slotted spoon and cool slightly.
  8. Shred chicken with 2 forks then cover to keep warm.
  9. Remove pan from heat; let stand 5 minutes.
  10. Place 1/3 of broth mixture in a blender and process until smooth.
  11. Pour pureed broth mixture into a large bowl.
  12. Repeat procedure in 2 more batches with remaining broth mixture.
  13. Return pureed broth mixture to pan.
  14. Stir in potatoes and hominy; bring to a simmer over medium heat.
  15. Cook, uncovered, 20 minutes or until potatoes are tender.
  16. Stir in chicken and cream; simmer 5 minutes.
  17. Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
  18. Serve with lime wedges.

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