If you’re in the mood for a meal that’s satisfying, flavorful, and endlessly versatile, Chicken Chili Chowder is the answer. When your schedule gets hectic, there’s nothing quite as comforting as a bowl of hearty soup – Cozy up with Chicken Chili Chowder. This dish is a lifesaver for busy weeknights, offering all the warmth and flavor you crave without the fuss. It’s also an MVP when it comes to make-ahead meals, especially if you’re gearing up for a big game-day gathering.
This chowder is packed with tender chicken, hearty beans, and just the right amount of spice to keep things interesting. It’s rich, creamy, and loaded with the kind of flavors that make you want to cozy up on the couch with your favorite blanket. The best part? It’s easy to prepare and even easier to love.
We like to make a big pot over the weekend and let the flavors meld overnight. When game day rolls around, it’s ready to reheat in a crock pot and serve—no stress, no mess. A sprinkle of shredded cheese, a dollop of sour cream, and a few tortilla chips, cheese bread, or cornbread on the side make it downright irresistible.
If you’re in the mood for a meal that’s satisfying, flavorful, and endlessly versatile, Chicken Chili Chowder is the answer. It’s the kind of recipe that warms not just your belly but your soul, making every spoonful a little celebration of good food and good company.
Whether it’s for a quick dinner after a long day or the centerpiece of your game day spread, this chowder is sure to become a family favorite. Cozy up with this Chicken Chili Chowder and get ready to savor every delicious bite!
Chicken Chili Chowder
Ingredients
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup diced onion
- 1 tablespoon olive oil
- 1 bulb roasted garlic
- 1 can chopped green chili peppers (4 ounces)
- 1/2 cup salsa medium
- ½ teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon Vegeta seasoning
- 3 cups shredded cooked chicken
- 5 cups chicken stock divided
- 2 cans of white Canelli beans, drained, and rinsed (15 ounce can)
- 2 tablespoons butter
- 3 tablespoons flour
- 1 can evaporated milk 12 ounces
- 1 1/2 cups shredded cheese Monterrey jack or sharp cheddar
- Salt and pepper to taste
- Garnish: chopped cilantro avocado, salsa and grated cheese
Instructions
- In a cast-iron pan, sauté the onion, celery, and carrots till translucent, about five minutes. Let cool while adding other ingredients to your crockpot. Add the chicken, roasted garlic, seasonings, green chilies, salsa and 4 cups of the chicken broth to the crock pot and turn on low heat. Add sautéed vegetables and stir mixture to combine. Add the white beans. Cover while making the cheese sauce.
- Return the cast-iron pot to the cooktop. On low heat, melt butter, then add flour, stirring constantly with a whisk. Cook for about two minutes until bubbling and thickened. Slowly add the remaining cup of chicken stock. Whisk until completely combined and thickened. Add the can of evaporated milk. Stir until well combined. Slowly add the grated cheese and whisk until completely incorporated and the consistency is smooth. Pour cheese sauce into the crock pot. Gently stir to combine and cook over low heat until ready to serve.
- Garnish bowls with chopped cilantro, salsa, avocado, and grated cheese. Serve with tortilla chips, cornbread or cheese bread.
