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!

Course Soup

Cuisine American, Mexican

Keyword chicken chowder

Prep Time 15

Cook Time 30

Servings

Calories 379kcal

Ingredients

4 slices bacon chopped
1/4 cup chopped onion
1 large turnip (about 6.5 ounces)
2 garlic cloves minced
1 tsp cumin
3 cups chicken broth
1 1/2 lbs boneless, skinless chicken thighs cut into bite sized pieces
1/2 tsp salt
1/2 tsp ground pepper
1 cup heavy cream
4 ounces cheddar cheese shredded
2 to 3 chipotle peppers in adobo minced
1/2 tsp glucomannan (optional)
2 tbsp fresh cilantro chopped

Instructions

In a large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add the onion and turnip to bacon grease and cook until onions are tender, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute more.
Add the broth and chicken and bring to a boil. Reduce the temperature and simmer 10 minutes, until the chicken is just cooked through. Season with salt and pepper.
Add the cream, cheese, and minced chipotle and stir until the cheese is melted and combined. Whisk in the glucomannan, if using.
Ladle into bowls and sprinkle the tops with bacon bits and chopped cilantro.

Notes

To make this with leftover turkey, omit chicken and add cooked turkey along with the cream and chipotle.

This is one of those soups that gets better as it sits. It thickens up more and becomes. more flavorful. I found it even better on the second day!

Storage Information: Store this soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup gently the next day and it is just as good. I do not recommend freezing this soup as cream based soups split and don’t reheat well.

Nutrition