Spicy, InstantPot Chipotle Chicken Chowder

Spicy, delicious, hearty.

Ingredients

• 2 tbsp. flavorless oil or butter

• ½ of a yellow onion, diced

• ½ of a red pepper, diced

• 4 cloves garlic, minced

• 1 tsp. salt

• ½ tsp. black pepper

• 1 tsp. cumin

• ¼ tsp. dried oregano

• ¼ tsp. dried thyme

• 1/4 tspn chili powder (optional)

• 2 tbsp. all-purpose flour

• 1½ c. whole milk or half & half

• 4 c. or (1) 32 oz. box chicken broth

• 1-2 chipotle chile in adobo, seeded and minced (two for spicy)

• 2 tsp. adobo sauce (from chipotle chilies)

• ½ (4 oz.) can Hatch chilies (optional)

• ½ (14.5 oz.) can fire roasted diced tomatoes

• 5 medium size red potatoes, rinsed, peeled (optional) and cubed into 1″ chunks

• 3 c. fresh, canned or frozen sweet corn

• 2 c. cooked, diced chicken

• 1 or 1.5c. medium-sharp or sharp cheddar cheese, grated

Garnishes:

• Chopped cilantro

• Grated cheddar cheese

• Lime wedges

Directions

1. separately cook chicken, cut into 1/2 inch cubes - pan fry on heated oil skillet 3-5 minutes until chicken is just barely cooked (160 degrees internal)

2. In a large Dutch-oven or stock pot set over medium heat, (or instant pot on saute) melt the butter / heat the oil. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.

3. Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again.

4. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. (or instant pot manual cook with pressure 10m and let naturally release for 5m)

5. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted.

6. If not using InstantPot, continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.