Ancho Chile Chicken Chowder Recipe

Name: Ancho Chile Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, diced small; 1 cup carrot, diced; 1 cup onion, diced; 3 whole dried ancho peppers; 2 tablespoons serrano peppers, minced; 1 teaspoon cumin powder; 3 garlic cloves, minced; 4 cups chicken broth; 5 cups potatoes, diced; 4 boneless skinless chicken breasts, diced; 1 teaspoon salt; ⅓ cup quick-mixing flour; 2 ½ cups milk; ¾ cup jalapeno jack cheese, grated; ½ cup sharp cheddar cheese, grated; ⅔ cup green onion, sliced

Servings: persons

2 slices bacon, diced small
1 cup carrot, diced
1 cup onion, diced
3 whole dried ancho peppers
2 tablespoons serrano peppers, minced
1 teaspoon cumin powder
3 garlic cloves, minced
4 cups chicken broth
5 cups potatoes, diced
4 boneless skinless chicken breasts, diced
1 teaspoon salt
⅓ cup quick-mixing flour
2 ½ cups milk
¾ cup jalapeno jack cheese, grated
½ cup sharp cheddar cheese, grated
⅔ cup green onion, sliced

1
Cover ancho peppers with boiling water and let sit for 15 minutes.
2
Cook the bacon in a stock pot on medium heat until crisp.
3
Remove with slotted spoon and reserve.
4
Add carrot, onion, peppers, cumin and garlic to pot.
5
Stir and let brown.
6
While browning drain the ancho peppers and seed and chop them.
7
Add the ancho peppers to the pot with the carrot melange and continue browning.
8
Pour the chicken broth into the pot and deglaze the pan.
9
Add the potatoes and salt, bring to a boil, cover and simmer 15 minutes or until potatoes are tender.
10
Add the chicken, bring back to simmer, cover and cook 10 minutes more.
11
Combine the flour and the milk with a whisk.
12
Add to the pot and stir until soup thickens, about 10 more minutes.
13
Remove from heat.
14
Stir in the cheeses until melted.
15
Taste to adjust the seasonings.
16
To serve, sprinkle with chopped green onion.
17
Store in freezer.
18
Store onion in refrigerator.
19
Reheating instructions: Thaw overnight in refrigerator.
20
Heat on the stove in a pot very slowly.
21
Don't let it come to a complete boil.
22
Or heat in the microwave until warmed through.
23
Serve with fresh tortilla chips or crusty bread.

1352

kcal

Calories

Fat

112

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 slices bacon, diced small, 1 cup carrot, diced, 1 cup onion, diced, 3 whole dried ancho peppers, and more.

Yes, Ancho Chile Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancho Chile Chicken Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions