Sometimes you have an idea and sometimes it works out on the first try. It’s not what I originally intended it to be but it turned out to be something even better!
I’ve been trying to perfect a white chicken chili this winter but just haven’t been able to make anything that I’ve been really happy with which is frustrating. All my attempts have just been okay, nothing to shout about. But today, I think I hit the jackpot!
This chowder ended up being super creamy from pureeing some of the beans and super cheesy like our favorite restaurant queso (you know the one you could drink with a straw because it’s so good?!). That can’t be a bad thing, right?
I’m still on the search for my perfect version of chicken chili but for now bring on the queso!
Chipotle Queso Chicken Chowder
1 lb. boneless, skinless chicken breast
1 small onion, diced
1 green bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 chipotle pepper in adobo, diced
1 clove garlic, minced
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (15 oz.) can diced tomatoes
1 Tablespoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
2 bay leaves
2 cups chicken stock
Salt & pepper
4 oz. cream cheese, diced
4 oz. processed American cheese, diced
1 cup frozen corn
To serve: sour cream, cilantro, lime wedges
Put the chicken, onion, bell pepper, and next 9 ingredients (through chicken stock) in the bowl of a slow cooker. Cook on high 4 hours. After 4 hours, remove chicken and shred. Remove and discard bay leaves.
Using an immersion blender, blend the soup in the slow cooker until slightly thickened (not too much, you still want some whole beans). Add the chicken back to the pot along with cream cheese, processed American cheese, and corn. Season with salt and pepper. Put the lid back on and cook on high for 30 minutes or until cheese is melted.
Serve topped with sour cream, cilantro and a squeeze of lime.
Source: Ruth’s Table, 2019.
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