Ingredients
- 4 ounces tomatoes (2 Roma tomatoes, diced)
- 2 cups diced zucchini
- 1 package (335 gram) corn tortillas (a package has 10, you will need 2 more tortillas, so 12 all together) tortillas, diced)
- 2 cups whole milk
- 1 tablespoon all-purpose flour
- 6 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small white onion (diced)
- 4 cloves garlic, minced
- 12 ounces potatoes (2 medium Russet, washed and diced)
- 2 large carrots, peeled and diced
- 2 poblano peppers (diced)
- 1 to 2 serrano peppers (seeded and chopped, or jalapeño peppers)
- 9 ounces cooked chicken breast (2 cups, fine chopped or shredded)
- 1/2 teaspoon pepper
- 1 teaspoon chile ancho powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano, crushed
- 1/4 teaspoon chipotle powder
- 2 tablespoons cider vinegar
- Salt & pepper to taste
- Garnish
- Corn tortillas, (about 15-20, sliced into thin strips)
- Oil (canola oil, 1 1/2 to 2 cups, for frying)
- Avocado slices
- 1/3 cup cilantro, chopped
- Crumbled queso fresco
- Crushed red pepper flakes, optional
How to Make
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Step 1: Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to a large dutch oven pot and heat to medium heat. Add the onion, garlic, potatoes, carrots, poblano and serrano peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the tomatoes and cook for another few minutes.
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Step 2: In the blender, combine the 12 tortillas, 2 cups of milk and 1 tablespoon flour. Blend on high until smooth and pour into pot. This will give the chowder a great corn flavor and act as a thickener as well. Add this mixture to the Dutch oven along with 6 cups of chicken broth, cooked chicken, spices and vinegar. Bring to a boil, taste for salt. Reduce to a simmer and continue cooking until chowder becomes thick, about 15 to 25 minutes.
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FOR THE GARNISH
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Step 3: While chowder is simmering and thickening, preheat 1 1/2 cups of canola oil to medium heat in a heavy saucepan. After 5 minutes, add a tortilla strip to make sure it’s hot enough. Add a handful of strips at a time and fry until crispy. Drain onto a plate lined with paper towels. Season lightly with salt. Garnish chowder with tortilla strips, avocado, cilantro and red pepper flakes. Enjoy!
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Tip~ The chowder will thicken more once refrigerated. Add a little more chicken broth when you reheat it to thin it out slightly
We hope you enjoy this recipe!
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