Soups

Chipotle Chicken and Corn Chowder

Laura Neff
July 08, 2013

A delicious and hearty soup.

8
1 can chipotle peppers in adobo sauce (you will only use 2 peppers and 1 teaspoon sauce)
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, finely diced
2 tablespoons all purpose flour
5 tablespoons whipping cream (1/4 cup plus 1 tablespoons)
2 3/4 cups fat free milk (about)
2 cups low sodium chicken broth
6 small red potatoes, diced
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces cheddar cheese, shredded (about 1 cup)
2 cups chicken breasts, cooked and diced
1- 30 ounce can no salt added sweet corn, drained
1- 15 ounce can cream style corn
1 lime, juiced (about 2 tablespoons)
From the can of chipotle peppers, remove one and mince it. In a large pot, over medium heat, melt butter. Add the poblano pepper, red pepper, chipotle peppers, cumin, thyme, oregano, and saute for 5-7...
See the full directions on my site
Nutritions

Calories
972

Sodium
1070mg
44% DV

Fat
82g
126% DV

Protein
34g
68% DV

Carbs
25g
8% DV

Fiber
5g
20% DV
Lunch

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1 lemon juice and zest
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Peel the cucumbers and chop them into large pieces. Put these cucumbers, lemon juice, lemon zest, and mint in a blender. Blend for about 3 minutes or until the juice is smooth.
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Nutritions

Calories
20

Sodium
2mg
0% DV

Fat
0.07g
0% DV

Protein
0.4g
0% DV

Carbs
5g
2% DV

Fiber
1g
4% DV