Rotisserie Chicken & Adobo Chili Pepper Chowder
By
Karie Houghton
@GettingStuffed
1
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:
8
Prep:
20 Min
Cook:
4 Hr 10 Min
Ingredients
-
1 smallwhole rotisserie chicken
-
1 Tbspolive oil
-
1/2 ccarrots, chopped
-
1/2 csweet onion, chopped
-
2 clovegarlic, minced
-
1/2 tspgarlic pepper
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1 can(s)can of creamed corn
-
1/2 cblack beans
-
3 ozbaby spinach, chopped
-
3 smallchipotle peppers in adobo sauce, finely chopped
-
4 cchicken broth
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1/4 cmilk
-
2 Tbspcornstarch
How to Make Rotisserie Chicken & Adobo Chili Pepper Chowder
- 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.
About Rotisserie Chicken & Adobo Chili Pepper Chowder
Course/Dish: Chowders Chicken Soups
Other Tag: Healthy
