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    Chipotle-Chicken Chowder

    Source: Cooking Light-12/2000

    List of Ingredients

    • 3 pounds skinned, boned chicken breast, cut in bite-size pieces
    • 1 tablespoon olive oil
    • 3 cups chopped onion
    • 6 cloves garlic, minced
    • 2 cups (1-inch) cubed peeled red potatoes (about 1 pound)
    • 1 1/2 cups (1-inch-thick) slices carrots
    • 1/4 cup tomato paste
    • 1 1/2 teaspoons ground cumin
    • 3 (16 ounce) cans fat-free, less-sodium chicken broth
    • 3 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
    • 3 drained canned chipotle chilies in adobo sauce, finely chopped
    • 1/2 teaspoon salt
    • 2 tablespoons chopped fresh cilantro


    1. Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; saute 7 minutes or until browned. Remove chicken from pan; keep warm.

    2. Add oil to pan. Add onion; saute 7 minutes or until lightly browned. Add garlic; saute 1 minute. Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook 10 minutes. Stir in cilantro.

    3. Servings: 16
    4. serving size: 1 cup. 173 cal, 2.3 g fat, 22.7 g pro, 14.6 g carb, 49 mg chol, 361 mg sod.

    Final Comments

    Notes: Make and store the stew in the refrigerator the day before. Reheat over medium-low heat, and stir in the cilantro before serving.




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