Chicken Chili Bean Chowder with Cilantro
Creamy chowder combining shredded chicken, chili beans, and diced green chiles simmered in broth and milk. Finished with fresh cilantro and melted Cheddar cheese. Quick weeknight comfort food with cumin-spiced depth.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon onion flakes
- 1 rib celery, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, chopped
- 1 cup chicken, cooked and shredded
- 2 16 ounce cans chili beans, drainedblack beans or pinto beans1:1legume
maintains structure and flavor
- 1 4 ounce can diced green chiles
- 1 cup frozen corn, thawed and drained
- 1 teaspoon ground cumin
- 4 cups vegetable or chicken broth
- 2 cups milk, whole or skim
- 4 tablespoons fresh cilantro, chopped
- 1 cup shredded Cheddar cheese
Instructions
- 1
Heat oil in a 4-quart saucepan or dutch oven over medium heat.
- 2
Add onion flakes, celery, carrot, and garlic; cook 5 minutes, stirring often.
- 3
If using uncooked chicken, heat a skillet to medium, add oil, and cook cut chicken breast until brown and golden on both sides, about 7-8 minutes per side.
- 4
Add chicken, beans, chiles, cumin, broth, and milk to the pot and bring to a simmer.
- 5
Cook 25 to 30 minutes.
- 6
Serve topped with cilantro and cheese.
Tips
Cook vegetables longer if preferring more tender texture in finished chowder.
Use pre-cooked rotisserie chicken to save time.
Good to Know
Refrigerate in airtight container up to 3 days. Freezes up to 2 months; thaw overnight before reheating.
Prepare through step 4 and refrigerate up to overnight. Reheat gently over low heat before serving with toppings.
Ladle into bowls and top with chopped cilantro and shredded Cheddar cheese.
Common Mistakes
Do not boil after adding milk to avoid curdling.
Do not skip draining beans and corn to prevent excess liquid.
Substitutions
Dairy-Free Swaps
General Alternatives
maintains structure and flavor