Texas Chicken Chowder Recipe

This Texas Chicken Chowder Recipe is a creamy and hearty recipe, which is made with shredded rotisserie chicken and russet potatoes. It’s the ultimate comfort food recipe, ready in about 55 minutes.

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Texas Chicken Chowder Recipe Ingredients

• 2 Tbsp. Olive Oil
• 2 Yellow Onions, Chopped
• 2 Tbsp. Butter
• 2 cans (4 Oz. Size) Chopped Green Chiles
• 3 Tbsp. Flour
• 2 tsp. Kosher Salt
• 2 1/2 tsp. Chile Powder, Such As Ancho
• 1 1/2 tsp. Cumin
• 1/2 tsp. Ground Red Pepper
• 6 cups Chicken Stock Or Bone Broth
• 3 lb. (Or More) Russet Potatoes, Peeled And Cut Into Bite-sized Chunks
• 4 cups Shredded Rotisserie Chicken
• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 2 cups Frozen Corn Kernels
• 8 oz. Sharp Cheddar Cheese, Grated
• Freshly Cracked Black Pepper
• Avocado, Sour Cream, Sliced Jalapenos, Fresh Pico De Gallo, And Limes, For Serving

How To Make Texas Chicken Chowder

1. Sauté Aromatics and Spices: In a large Dutch oven or stockpot, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook until softened, about 8–10 minutes. Stir in the butter and chopped green chiles. Once the butter has melted, sprinkle in the flour, salt, chile powder, cumin, and ground red pepper. Stir constantly for about 2 minutes until the flour is absorbed and the spices are fragrant.
2. Cook the Potatoes: Pour in the chicken broth and add the potatoes. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes, or until the potatoes are tender and can be pierced easily with a fork.
3. Thicken the Chowder: Use a slotted spoon to remove about 3 cups of the cooked potatoes from the pot and set them aside. Use an immersion blender to carefully purée the remaining soup in the pot until it’s smooth and creamy.
4. Combine and Finish: Add the reserved potato chunks back to the pot along with the shredded chicken, rinsed black beans, and frozen corn. Cook until everything is heated through. Reduce the heat to low and stir in the grated cheddar cheese until it’s completely melted. Season with freshly ground pepper and more salt if needed.
5. Serve: Ladle the chowder into bowls and serve hot with toppings like avocado, sour cream, and a squeeze of fresh lime juice.

Recipe Tips

• How to control the thickness: The creamy texture comes from blending the potatoes. For a thicker chowder, blend more of the potatoes. For a chunkier chowder, blend fewer potatoes.
• How to adjust the spice level: This chowder has a mild to medium kick. For less heat, use mild green chiles and reduce the ground red pepper. For more spice, add a chopped jalapeño along with the onions.
• Can I use raw chicken? Yes. You can boil 2-3 chicken breasts in the broth along with the potatoes. Once cooked through, remove them, shred the meat, and add it back to the soup in the final step.
• Why is it better the next day? As the chowder sits overnight, the flavors have more time to meld and deepen, resulting in an even more delicious soup.

What To Serve With Texas Chicken Chowder

This is a very hearty soup that’s a meal in itself, especially with toppings. It also pairs wonderfully with:

• Warm cornbread or corn muffins
• A simple green salad with a light vinaigrette
• Tortilla chips for dipping

How To Store Texas Chicken Chowder

• Refrigerate: Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.
• Freeze: This chowder freezes well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator and reheat gently, stirring well to reincorporate the dairy.

Texas Chicken Chowder Nutrition Facts

• Calories: 550-650 kcal
• Fat: 25g
• Carbohydrates: 50g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Instant Pot Taco Soup Recipe
• Instant Pot Potato Leek Soup Recipe
• Chicken Alfredo Soup Recipe