Chipotle Chicken Chowder

Chupe de Pollo:  a creamy, mild flavored Mexican chicken chowder. It has hominy and lots of veggies.

This Chipotle Chicken Chowder has become a favorite of mine, which is a bit of a shame since someone in my family (no names mentioned to protect the guilty) won’t touch soup. It’s a lovely chowder full of all kinds of goodness: Chicken, potatoes, and hominy all brightened up by poblano, chipotle, cilantro and lime.

Chicken Chowder with Chipotle
Chicken Chowder with Chipotle

Frankly, I kind of stole the idea off a Cooking Light recipe – I’ve been intrigued by Chupe de Pollo con Chipotle published years ago, but still floating around Pinterest. It was really good but a bit of a pain to make. Time consuming. And it involved lots of cooking and then blending. And then more cooking, lol!

And so I changed up a few things, took some liberties and streamlined this gorgeous soup down from hours to about 45 minutes. Now there’s no need to save this for a weekend project. You can have it just about any old day!

While I’ve made it today with chicken, this is a great recipe for leftover turkey, too. If you don’t care for or can’t get hominy, perhaps corn or a combination of corn and creamed corn would suit your taste.

The one little lone chipotle doesn’t add much heat, so if you like hot, feel free to add more. I couldn’t resist adding a little roasted poblano pepper for some more flavor, but if you’d like, use a little red bell pepper instead.

I’ve got to say that even though I still call this a chowder, I’m using the term in the old-school way: “A soup with the addition of cream or milk.” It’s not a thick stand up your spoon concoction full of flour or other thickeners like we so often see today, and it is very “soup-like.”

This is very good left over, although the color may become a bit dull and it will need to be stirred back together. Serve this with muffins and corn bread, or tortillas if you’d prefer.

Chipotle Chicken Chowder

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 chipotle chile and a tablespoon of adobo from one can of Chipotle Chiles in adobo sauce
  • 1 tablespoon extra virgin olive oil
  • 2 large onions, chopped
  • 2 large carrots, diced
  • 2 large stalks celery, diced
  • 1 red bell pepper, diced, or two poblanos, roasted and diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 garlic cloves, crushed and minced
  • 6 cups chicken broth
  • 1 1/2 pounds skinless, boneless chicken breast
  • 1 pound (about 3 medium) or equivalent amount of red potatoes, cut into 1/2-inch pieces
  • 1 (15.5-ounce) can white or golden hominy, drained
  • 3/4 cup cream
  • 1 cup chopped seeded plum tomato
  • 1/4 cup chopped fresh cilantro, optional
  • pepper and salt to taste
  • 1 lime, cut into wedges

Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set aside.

Heat oil in a large Dutch oven over medium heat. Add chopped chile and sauce, onion, celery, carrot, bell pepper, cumin and oregano. Cook 7 minutes or until onion is tender, stirring frequently. Add a bit of water if mixture seems dry. When vegetables are tender add garlic and saute for a moment.

Stir in broth; bring to a boil. Add chicken, cover, reduce heat to medium-low, and simmer 25 minutes or until chicken is tender. 15 minutes into cooking time, add potatoes. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks and return to pan.

Add hominy (I like a strong hominy flavor and don’t rinse mine, but if in doubt, feel free to do so), bring to a simmer over medium heat. Cook, uncovered, 10 minutes or until potatoes are tender.

Remove from heat and stir in cream, tomato, cilantro, pepper and salt. Serve with lime wedges.

from the kitchen of, inspired by Cooking Light

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.


A serving of this soup, in spite of the cream, isn’t as bad as one might expect: 297 calories, 34 carbohydrate, 9 grams fat, 21 protein, 647 sodium, and 5 grams sugar (naturally occurring, only.)

Put Your own Spin on It:

  • Try variations in type and quantity of peppers to suit your taste.
  • Corn or creamed corn may easily replace Hominy.