Keto Chipotle Chicken Chowder

This Keto Chicken Chowder recipe is rich and creamy, with a smoky kick of chipotle. Make it with fresh chicken or use up some of your leftover turkey!

 

I like to consider myself an expert in comfort food for any climate. Because I have lived all over the North American continent, from the deserts of the Southwest to the snow-blasted East to the rainy Northwest Coast. And a good hearty bowl of keto soup is always welcome.

Well, maybe not always. But certainly during the appropriate times of the year. Because even in the desert, it can get pretty darn chilly at night. And this creamy Keto Chicken Chowder is just the thing to warm you up, no matter where you call home.

If you love a good creamy chowder, be sure to check out my Keto Seafood Chowder too!

Why you will love this chowder recipe

The inspiration for this recipe came from Campbell’s of all places. My husband used to love their Chipotle Chicken & Corn Chowder but it’s not exactly the healthiest of choices. So I created my own version for him over a decade ago.

It was fabulous and we ate it regularly for a while. And then, as I am wont to do, I moved on to other recipes and forgot about this one. So it was time for an update and now it’s lower in carbs and just as rich and delicious.

Previously, I used jicama as a potato replacement. But it doesn’t really soften properly during cooking, so this time I used turnip and it was perfect. I also added more chicken (high protein!) and reduced the cream a little. And then stirred in some cheddar cheese to make it rich and thick.

The chipotle adds such wonderful smokiness and flavor. And you can add more or less, according to your preferences!

Ingredient Notes

• Bacon: I like to chop mine prior to cooking, as it cooks more quickly and evenly.
• Turnip: Turnips are a wonderful low carb substitute for potatoes in soups and stews. But you can also use rutabaga or daikon radish.
• Onion: I keep the onion to a minimum, as they have more carbs than you might think.
• Garlic: Use fresh garlic for the best flavor.
• Chicken: Use boneless, skinless chicken breast or thighs, cut into bite-sized chunks. You can also make this recipe with leftover turkey!
• Heavy whipping cream: A good chowder should have a rich, creamy base.
• Cheddar cheese: I like to use sharp white cheddar, but mild and/or orange cheddar works as well.
• Chipotle: This recipe works best with canned chipotle in adobo sauce. They are easy to find at most grocery stores in the international food aisle. However, you can use chipotle powder in a pinch. I would add at least 1 teaspoon.
• Glucomannan: A little bit of this thickener helps make the chowder base more rich and thick. You can skip it, if you like, but the broth will be thinner.
• Fresh cilantro: I like to garnish with a little bit of chopped cilantro.
• Pantry staples: Chicken broth, cumin, salt, and pepper.

Tips for Success

If you aren’t a fan of turnips, try daikon radish, as it’s even more mild in flavor. But trust me, the turnips become soft and take on the flavors of the soup so I think you will enjoy them.

Choose a cheddar that melts well, so that it becomes creamy in the soup rather than clumping together. I recommend using a block of cheddar, rather than pre-grated, as it won’t have additives like starch.

When adding glucomannan to thicken a soup base, push all of the veggies and meat to one side and sprinkle it over the liquid. Whisk continuously as you sprinkle it over.

Frequently Asked Questions