Rotisserie Chicken & Adobo Chili Pepper Chowder

Name: Rotisserie Chicken & Adobo Chili Pepper Chowder
Prep time: 20 min
Cook time: 4 h 10 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 1 small whole rotisserie chicken; 1 Tbsp olive oil; 1/2 c carrots, chopped; 1/2 c sweet onion, chopped; 2 clove garlic, minced; 1/2 tsp garlic pepper; 1 can(s) can of creamed corn; 1/2 c black beans; 3 oz baby spinach, chopped; 3 small chipotle peppers in adobo sauce, finely chopped; 4 c chicken broth; 1/4 c milk; 2 Tbsp cornstarch

By Karie Houghton
@GettingStuffed

I could literally sit and eat all of the skin off a Rotisserie Chicken and be completely satisfied. Since, that is probably not a good idea I decided to take my Rotisserie Chicken and turn it into an amazing chowder with a slight kick from chipolte peppers and packed with veggies.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

4 Hr 10 Min

Ingredients

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1 small

whole rotisserie chicken
1 Tbsp

olive oil
1/2 c

carrots, chopped
1/2 c

sweet onion, chopped
2 clove

garlic, minced
1/2 tsp

garlic pepper
1 can(s)

can of creamed corn
1/2 c

black beans
3 oz

baby spinach, chopped
3 small

chipotle peppers in adobo sauce, finely chopped
4 c

chicken broth
1/4 c

milk
2 Tbsp

cornstarch

How to Make Rotisserie Chicken & Adobo Chili Pepper Chowder

Step-by-Step

Remove chicken (and skin) from the bones. Shred and/or chop. Place in a slow cooker.
In a medium skillet over medium heat sauté carrots, onion, garlic in olive oil. Add pepper and sauté until onions are soft and translucent. When done add to chicken in slow cooker.
Add corn, beans, spinach, pepper and broth to the chicken. Cook on low for 4 hours.
At about 30 minutes before done, mix milk and cornstarch in a small bowl. Add to the chowder.

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