I really have no idea what kind of soup this is. I thought I was making a chili, but then I added a bunch of my favorite southwestern flavors, corn, and took out the spice for my kids. Now, I don’t really know what I’ve got, but who cares because it tastes sooo good!
It’s kinda a cross between a chili, corn chowder, and queso dip. So, if you find a better name for it, please let me know. All I care about is whether my kids will eat it or not. I’m sure you’ve slaved away over the stove only to have your food barely touched because if your kids don’t eat it, they don’t eat anything! I don’t have to worry about that when making this soup.
You know it’s good when your children ask for 2 more servings! That’s the main reason I love making this soup, but it’s also so easy to do.
One thing that helps make prep even easier is buying a rotisserie chicken at the store because I can use it to make at least three different meals throughout the week including this chowder. I’ll put my daughter to work removing all the meat so it’s ready to use. Dividing the meat up and putting it in the freezer helps keep it fresh until I need it for a recipe, like my Mini Chicken Ricotta Pies.
- 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.
This soup would make a great freezer meal. Just turn off the heat after you add the chicken and corn and cool slightly in the refrigerator. Then store it in quart size bags in the freezer. When you are ready to cook it just defrost it in the refrigerator the night before, bring it to a simmer over medium heat and add the sour cream and cheese.
If you want more spice, you could add a can of green chilies or a chopped jalapeno to the butter in step 1.
After making this soup every other week for months, my family still loves it! I hope you do too!
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