Chipotle Chicken Chowder is spicy, creamy comfort food that just happens to be low in carbs, too.
I have always love chipotle, even before it was popular. I used it to add that unique, complex, smoky-spicy flavor to everything from pumpkin pie to roast beef. In fact, if you read my other blog, Restless Chipotle, it’s pretty obvious how much I love the stuff.
I found this recipe on Pinterest – what in the world did I used to do before Pinterest anyway? Good Lord, I spend probably an hour a day there now — and if I am looking for recipe I tend to go there first. Anyway, I saw this recipe and knew that I had to make it. I am a monthly contributor on Made From Pinterest (so much fun!) and I knew that was going to be my next project.
It is so easy, takes just a few minutes, and is one of those comforting soups that is perfect when the weather changes to cold and rainy. In fact, that is exactly what the weather in Texas is doing today. Yesterday was nearly 80 degrees and we have snow in the forecast for tonight.
It doesn’t freeze well but it will keep in the fridge for a couple of days. That probably won’t be a problem because, well, you are going to want to eat this all up. Even though this soup is quick to make it’s also a great way to use up leftover grilled chicken.