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rotisserie chicken & adobo chili pepper chowder

(1 rating)
GettingStuffed avatar
Recipe by
Karie Houghton
@GettingStuffed
Milton, WA

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.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 4 Hr 10 Min

Ingredients For rotisserie chicken & adobo chili pepper chowder

  • 1 sm
    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
    can of creamed corn
  • 1/2 c
    black beans
  • 3 oz
    baby spinach, chopped
  • 3 sm
    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

  • 1
    Remove chicken (and skin) from the bones. Shred and/or chop. Place in a slow cooker.
  • 2
    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.
  • 3
    Add corn, beans, spinach, pepper and broth to the chicken. Cook on low for 4 hours.
  • 4
    At about 30 minutes before done, mix milk and cornstarch in a small bowl. Add to the chowder.
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