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Chipotle Chicken and Corn Chowder

Michelle, Brown Eyed Baker
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Chicken, cooked

1

Cilantro

1 15 ounce can

Cream-style corn

6 cloves

Garlic

1

Lime (about 2 tablespoons), Juice from

1/2 tsp

Oregano, dried

1

Poblano pepper

1

Red bell pepper

6

Red potatoes, small

1 30 ounce can

Sweet corn

1/2 tsp

Thyme, dried

2 cups

Chicken stock

1 can

Chipotle chiles in adobo sauce

2 tbsp

All-purpose flour

1 tsp

Cumin, ground

1 cup

Tortilla chips

2 tbsp

Butter, unsalted

4 oz

Cheddar cheese

4 oz

Monterey jack cheese

3 cups

Whole milk

1 person Recommend This Recipe