MEXICAN CHICKEN CORN CHOWDER Recipe
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Category: |
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Ingredients: |
Ingredients: 3 tablespoons butter 2 tablespoons olive oil 1/2 large onion, chopped 1 jalapeno, seeded, deveined, minced 1 pound boneless, skinless chicken breasts (uncooked), chopped 1 red bell pepper, diced 1/4 cup flour 4 garlic cloves, minced 4 cups low sodium chicken broth, divided 2 tablespoons cornstarch 2 cans (14.75 ounces each) cream corn 1 can (15 ounces) kernel corn, drained and rinsed 1 can (14 ounces) diced tomatoes, drained 1 can (4 ounces) mild diced green chilies 2 teaspoons cumin 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon oregano 4 ounces cream cheese, softened 8 ounces Mexican cheese blend Hot sauce to taste
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Directions: |
Directions:Melt butter in olive oil over medium high heat in a large dutch oven. Add chicken, onions, and jalapeno. Saute for 3 minutes. Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes. Turn heat to low, and gradually stir in 3 cups chicken broth.
Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth, and add to soup. Stir in corn, tomatoes, chilies, and seasonings. Bring to a boil, and then reduce to a simmer. Cook, uncovered, for 10 minutes, stirring occasionally.
Turn heat to low, and stir in softened cream cheese and Mexican cheese. Stir until completely melted. |
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