Wednesday, March 21, 2018

Chicken Corn Chowder

1 chopped onion
2 garlic cloves, crushed
2 tablespoons olive oil
2 large cans chicken broth 
1 cup milk or cream
2 packages cream cheese, softened
2 cans corn
2 cups or 1 16-ounce jar of salsa 
1 can black beans (drained) Avocado chunks
1 bunch cilantro, chopped 
1 tablespoon chili powder 
1 teaspoon cumin
3-4 cans of chicken (or you can boil and shred chicken, or use pulled-apart rotisserie chicken)

Optional toppings: sour cream, cheese, crushed chips 

1. Saute onion and garlic in olive oil for a couple of minutes.

2. Add broth, milk or cream, cream cheese, corn, salsa, beans, chili powder, cumin, and shredded chicken and bring it all to a boil. Then reduce heat to low and simmer for 20 minutes.

3. Add the cilantro and chopped avocado at the very end of cooking.

4. You can add a dollop of sour cream, cheese, or crushed chips for serving.

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