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This Keto Chicken Chowder recipe is rich and creamy, with a smoky kick of chipotle. Make it with fresh chicken or use up some of your leftover turkey!
I like to consider myself an expert in comfort food for any climate. Because I have lived all over the North American continent, from the deserts of the Southwest to the snow-blasted East to the rainy Northwest Coast. And a good hearty bowl of keto soup is always welcome.
Well, maybe not always. But certainly during the appropriate times of the year. Because even in the desert, it can get pretty darn chilly at night. And this creamy Keto Chicken Chowder is just the thing to warm you up, no matter where you call home.
If you love a good creamy chowder, be sure to check out my Keto Seafood Chowder too!
Why you will love this chowder recipe
The inspiration for this recipe came from Campbell’s of all places. My husband used to love their Chipotle Chicken & Corn Chowder but it’s not exactly the healthiest of choices. So I created my own version for him over a decade ago.
It was fabulous and we ate it regularly for a while. And then, as I am wont to do, I moved on to other recipes and forgot about this one. So it was time for an update and now it’s lower in carbs and just as rich and delicious.
Previously, I used jicama as a potato replacement. But it doesn’t really soften properly during cooking, so this time I used turnip and it was perfect. I also added more chicken (high protein!) and reduced the cream a little. And then stirred in some cheddar cheese to make it rich and thick.
The chipotle adds such wonderful smokiness and flavor. And you can add more or less, according to your preferences!
Reader reviews
“This sounds super yummy. I love anything chipotle. Printing this one! 🙂” — Peggy
“Made it and loved it! Even my ultra picky kiddos liked it. Thank you for another awesome recipe, Caroline!” — Melanie
I used the whole can of chipotles to punch up the heat and it wasn’t too hot, just sooo flavorful and smoky. This one is going in the core meal rotation!” — Barbara
Ingredient Notes
- Bacon: I like to chop mine prior to cooking, as it cooks more quickly and evenly.
- Turnip: Turnips are a wonderful low carb substitute for potatoes in soups and stews. But you can also use rutabaga or daikon radish.
- Onion: I keep the onion to a minimum, as they have more carbs than you might think.
- Garlic: Use fresh garlic for the best flavor.
- Chicken: Use boneless, skinless chicken breast or thighs, cut into bite-sized chunks. You can also make this recipe with leftover turkey!
- Heavy whipping cream: A good chowder should have a rich, creamy base.
- Cheddar cheese: I like to use sharp white cheddar, but mild and/or orange cheddar works as well.
- Chipotle: This recipe works best with canned chipotle in adobo sauce. They are easy to find at most grocery stores in the international food aisle. However, you can use chipotle powder in a pinch. I would add at least 1 teaspoon.
- Glucomannan: A little bit of this thickener helps make the chowder base more rich and thick. You can skip it, if you like, but the broth will be thinner.
- Fresh cilantro: I like to garnish with a little bit of chopped cilantro.
- Pantry staples: Chicken broth, cumin, salt, and pepper.
Step by Step Directions
1. Cook the bacon: In a large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
2. Sauté the vegetables: Add the onion and turnip to bacon grease and cook until onions are tender, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute more.
3. Cook the chicken: Add the broth and chicken and bring to a boil. Reduce the temperature and simmer 10 minutes, until chicken is just cooked through. Season with salt and pepper.
4. Finish the chowder: Add the cream, cheese, and minced chipotle and cook gently for another 3 minutes, stirring to melt the cheese. Whisk in the glucomannan, if using.
5. Serve: Ladle into bowls and sprinkle the tops with bacon bits and chopped cilantro.
Tips for Success
If you aren’t a fan of turnips, try daikon radish, as it’s even more mild in flavor. But trust me, the turnips become soft and take on the flavors of the soup so I think you will enjoy them.
Choose a cheddar that melts well, so that it becomes creamy in the soup rather than clumping together. I recommend using a block of cheddar, rather than pre-grated, as it won’t have additives like starch.
When adding glucomannan to thicken a soup base, push all of the veggies and meat to one side and sprinkle it over the liquid. Whisk continuously as you sprinkle it over.
Frequently Asked Questions
Chipotle peppers are jalapeños that have been smoked and dried. Since a little goes a long way in terms of flavor, they are perfectly keto-friendly. Canned chipotles come in a sauce called adobo, which often has a little bit of sugar in it. Again, since a little goes a long way, it can be used sparingly in keto recipes without adding appreciably to the carb count.
Store this soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup gently the next day and it is just as good. I do not recommend freezing this soup as cream based soups split and don’t reheat well.
This keto Chipotle Chicken Chowder recipe has 6.7g of carbs and 1.4g of fiber per serving. That comes to 5.3g net carbs per bowl.
More keto recipes with chipotle
Chipotle Chicken Chowder
Servings: 6
Calories: 379kcal
Ingredients
- 4 slices bacon chopped
- ¼ cup chopped onion
- 1 large turnip (about 6.5 ounces)
- 2 garlic cloves minced
- 1 teaspoon cumin
- 3 cups chicken broth
- 1 ½ lbs boneless, skinless chicken thighs cut into bite sized pieces
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup heavy cream
- 4 ounces cheddar cheese shredded
- 2 to 3 chipotle peppers in adobo minced
- ½ teaspoon glucomannan (optional)
- 2 tablespoon fresh cilantro chopped
Instructions
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In a large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
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Add the onion and turnip to bacon grease and cook until onions are tender, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute more.
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Add the broth and chicken and bring to a boil. Reduce the temperature and simmer 10 minutes, until the chicken is just cooked through. Season with salt and pepper.
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Add the cream, cheese, and minced chipotle and stir until the cheese is melted and combined. Whisk in the glucomannan, if using.
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Ladle into bowls and sprinkle the tops with bacon bits and chopped cilantro.
Notes
This is one of those soups that gets better as it sits. It thickens up more and becomes. more flavorful. I found it even better on the second day!
Storage Information: Store this soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup gently the next day and it is just as good. I do not recommend freezing this soup as cream based soups split and don’t reheat well.
Nutrition Facts
Chipotle Chicken Chowder
Amount Per Serving (1.5 cups)
Calories 379
Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 14.4g72%
Sodium 767mg32%
Carbohydrates 6.7g2%
Fiber 1.4g6%
Protein 27.6g55%
* Percent Daily Values are based on a 2000 calorie diet.
