Cheesy Chipotle Chicken Corn Chowder

Heyyyyyy!

I have a new recipe to share with you today!
One of hubby's favorite soups is the Campbell's Chipotle Chicken & Corn Chowder.

Yeah it's delicious.. and FULL of sodium. Like A LOT.
So I decided to make a homemade version that might be a little better.
Surprisingly it's actually pretty easy.

I made my version on the stove top but this could easily be done in the crock pot.

I know you're sad about it, but I don't have a big long story about a cold day or anything..
Just got the recipe... So. Enjoy!

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Main Ingredients

2 cups Shredded Chicken
1/2 cup Corn
1/2 cup Pinto Beans
1 cup Cheddar Cheese
1 cup Chicken Broth/Bouillon
1/2 cup Cream
1 tsp Italian Seasoning
1 tsp Pepper
1 tsp Cayenne
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chipotle Peppers

Recipe Steps

1. I used (4) chicken breasts for this recipe so start with boiling the chicken in chicken broth for about 20 minutes or until done at 165°F. Save the broth. Let the chicken rest for about 10 minutes before shredding.
2. Add 1 cup of broth to a saucepan
3. Add half a cup of cream
4. Add shredded chicken
5. Add 1 can of corn (drained)
6. Add 1 can of Pinto Beans (drained and rinsed)
7. Add 1 tsp Italian Seasoning
8. Add 1tsp Cayenne
9. Add 1/2tsp Garlic
10. Add 1/2 Onion Powder
11. Add Chipotle Peppers
12. Bring to a boil, cover and turn heat to low. Simmer for about 30 minutes.
13. Add 1 cup of Cheddar Cheese and continue to simmer for 5-10 minutes until combined and thickened slightly.
14. Enjoy!

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I hope you enjoy this recipe!
I didn't take a ton of pictures but it's kind of a dump and go recipe so I think it'll be fine.
Please let me know how you like if you've tried it AND if you like the Campbell's version how do you think mine stacks up?
Feel free to leave a comment and let me know how it went for you!
Thanks for stopping by!
Much Love
Amanda