Southwest Chicken Corn Chowder |
Cuisine: American
Author: True Aim
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Warm up with your favorite southern flavors!
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- ½ an Onion chopped
- ½ Red and ½ Green Bell Pepper chopped
- ¼ Tsp Cumin
- ½ Tsp Chili Powder
- ¼ Tsp Pepper
- A Dash of Cayenne Pepper for spice (optional)
- 2½ Cups Low Sodium Chicken Broth
- 1 Can White or Great Northern Beans drained
- 1 Can Chili Beans drained
- 1½ Cup Shredded Cooked Chicken
- ¾ Cup Frozen Whole Corn Kernels
- 1 Cup Sour Cream
- 1½ Cup Cheese (cheddar, monterey jack, or mexican Blend)
- Corn Chips and chopped Roma Tomatoes for serving
- Melt the butter in a large pot over medium high heat. Add the onion and bell peppers and cook until soft, about 5-7 minutes.
- Toss in the flour and cook for 1-2 minutes stirring consistently. Stir in the chicken stock and then add the beans. Bring to a boil and reduce heat to a simmer.
- Add the chicken and corn. Then, bring the soup back to a simmer.
- Mix in the sour cream and cheese and turn off the heat. Serve with Corn Chips, extra cheese, and tomatoes.
Recipe by True Aim at https://www.trueaimeducation.com/kid-friendly-southwest-chicken-corn-chowder-recipe/
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