Southwest Chicken Chowder Recipe

Ingredients

  • 6 cups chicken stock/broth (it might've been more, I didn't measure)
  • Leftover cooked chopped chicken or 2 boneless skinless chicken breasts chopped into bite size pieces (before cooking)
  • I cooked my stock with 1/2 onion, 3 carrots, 3 celery stalks, fresh sage, fresh rosemary, black peppercorns, parsley, before straining, so I didn't add any veggies to the chowder, you might want to add some finely chopped onion if using canned broth (or not)
  • 1 1/2 cups (approx.) cubed peeled red potatoes (my back was killing me, so I used frozen cubed potatoes cuz I didn't feel like peeling potatoes)
  • 1 cup frozen corn kernels (or fresh if so inclined, I wasn't)
  • 1 can hot fire roasted chiles (or use mild)
  • Chipotle chile powder (I just shook in to taste)
  • Ancho chile powder (ditto)
  • cumin (about 1 tsp.)
  • 1 tsp. Mexican oregano (ditto)
  • 8 oz. cream cheese (I use Philly light)
  • Big handful of shredded cheddar cheese ( I used Mexican blend)
  • salt to taste
  • corn starch and water if you want it thicker

Description

I Spent All Day Yesterday Simmering My Homemade Chicken Stock And Wanted To Do Something Other Than Just Chicken Soup. This Is What I Came Up With. It Made A Huge Batch, But You Can Reduce The Amount Of Stock/broth To Make Less. Of Course You Can Use C

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