Southwest Chicken Corn Chowder
Who wants a meal that is full of flavor? This Southwest Chicken Corn Chowder Recipe is perfect for any occasion and any meal where you what a restaurant style dish. Whether you are craving a fantastic bowl of soup or want some classic comfort food, you are going to want to make this recipe.
Servings: 4
Ingredients
- 8 oz bacon fried crispy and chopped
- 1 cup celery diced
- ½ cup onion chopped
- 2 cloves garlic chopped fine
- 3 lb boneless skinless chicken breast cut into bite-size pieces
- 1 tsp chili powder
- ½ tsp cumin
- 1 28 oz chicken broth
- 1 cup carrots diced
- 8 oz. diced green chilies I used 2-4 oz. cans
- 1 lg jalapeno diced
- 1 cup roasted red peppers diced
- 2 cups black beans
- 4 cups corn canned or frozen
- ¾ cup fresh cilantro diced about 2-3 large sprigs
- 3 cups red potatoes diced
- 2 cups half and half
- 3 tbsp corn starch
- 1 cup sour cream
- 2 cups Mexican cheese mixture shredded
Instructions
- Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
- Add the onion, celery and garlic to the bacon grease and saute until tender.
- Add chicken, cumin and chili powder to the pan and saute until chicken is cooked through.
- Add half of the chicken broth and the remainder of the vegetables. Stir and simmer till vegetables are tender and soup is cooked down.
- Add the remainder of the chicken stock. Bring to a low boil.
- Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
- Stir in the cheese. Top with the crumbled bacon. Serve with a dollop of sour cream. Add more cheese, cilantro and a dash of hot sauce for more zest.