Cream-Free Rotisserie Chicken Chowder
with cauliflower / poblano peppers / zucchini
- Rotisserie chicken - 1/2, shredded
- Poblano peppers - 1, chopped (sub green bell peppers)
- Onions, medium - 1, chopped
- Cauliflower, florets - 12 oz, chopped
- Zucchini - 8 oz, chopped
- Garlic - 3 cloves, chopped
- Bacon - 8 slices, chopped
- Cilantro - 2 Tbsp, chopped
- Vinegar, red or white wine - 2 tsp
- Stock, any type - 4 cups
- Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
- Rotisserie chicken - (Skip if this was done ahead on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Poblano peppers / Onions / Cauliflower / Zucchini / Garlic / Bacon - Prep as directed. Combine poblano peppers and onions in one container. Store cauliflower and zucchini in a second container. Store garlic and bacon each in their own containers. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
- Heat a Dutch oven over medium heat. Add bacon and saute until crisp, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp / 15 mL bacon grease and return pan to heat.
- To headed pan, add poblano peppers and onions. Saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute more.
- Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.
- Pour stock into pan and add cauliflower and zucchini. Cover pan with a lid (to prevent stock from reducing) and simmer, covered, until cauliflower is tender, ~10 minutes. (Optional step: Use an immersion blender to blend a small portion of the soup right in the Dutch oven. This will give the soup a creamy texture.)
- Remove pan from heat and stir in chicken and adobo sauce. Taste and season with some salt and pepper.
- Divide soup between serving bowls. Top with cilantro and bacon. Enjoy!
Pretty darn good, actually. Some changes I made: I couldn't get rotisserie chicken or bacon. I left the bacon out. I left the broth out. For the chicken, I cooked a whole chicken in water for 30 minutes, then combined this with the rest of the soup for cooking with the vegetables. And instead of adding adobo at the end, I sauted it with the onions/peppers/garlic. And I doubled the quantity of adobo, added a bit more vinegar to taste at the end, and skipped the yogurt because kosher. Whatever, it tasted fantastic.0 Helpful
There's two versions of this one, the other one does not have the poblano peppers and zucchini in it. They are both really good. This one I did add extra broth base to give it a touch more flavor. Also, this one seems to be missing a detail that might help which is removing some of the potato before doing the immersion blender and then adding it back in, to make it a little more chunky. It's good either way.0 Helpful
Loved it! Will definitely make again!0 Helpful
Yummy, and spicier than we expected (probably because we added extra adobo). We found it made a lot more servings than written--we made 6 and ended up with 10.0 Helpful
I would give this recipe as-is 4 stars. After I added some things for flavor, I loved it! I added garlic salt, lime juice and a bit of cumin.0 Helpful
This was really flavorful without being overly spicy, and came together quickly.0 Helpful