Chipotle Chicken Chowder

What do you do when your fridge is full of yummy food but you don't want to make anything that you actually planned for dinner? You improvise (duh). I had chicken sausage, broth, cilantro, etc. in my fridge and I wanted soup. Not just a craptastic thin, un-filling soup, but a thick, delicious, hearty stew. Hence, chowdah.

Ingredients:

3 1/2 cups low sodium chicken broth
1 pound potatoes, cut into 1/2 inch cubes
1 teaspoon olive oil
1/2 cup sweet white onion
1/2 red pepper, diced
3 garlic cloves, minced
2 chipotles in adobo, minced, plus 1 teaspoon of the adobo sauce
One 12 ounce package roasted garlic chicken sausage, cut quartered lengthwise and cut into 1/2 inch chunks
2 cups shredded jalapeno Monterey jack
1/2 cup sour cream
1 tablespoon chopped cilantro

Additional toppings: Sour cream, cilantro, tomatoes, crumbled cornbread, avocado and lime juice



 

 

• Prepare all of your veggies.
• Trust me, you'll thank me later.  
•  In a large pot, bring your broth to a boil, add your potatoes, reduce to a simmer. Cook for about 20 minutes until your spuds are soft.
• While your potatoes are cooking, toss your olive oil into a pan and heat. Add the onions and sauté for 3-5 minutes, until soft. 

 

 

 

 

 

• Add your red pepper, and cook for an additional 2-3 minutes.
• Add the garlic, chipotle and adobo sauce, and cook for another minute or two.
• When all of your veggies are soft, toss in your sausage and cook until starting to brown. Set this aside until your potatoes are tender. 

 

 

• Once your potatoes are tender, add the sausage.

Add your cheese in small handfuls so it has a chance to melt. Stir in your sour cream and cilantro. DO NOT PANIC! Your soup may look slightly curdled like below, keep stirring.

And voila! Garnish your soup with whatever toppings float your boat and you have a hearty, healthy, delicious chowder.