Monday, August 19, 2013

Chicken and Corn Chowder

olive oil
Soup simmering
1 lb. chicken, cubed
1 onion, chopped
5 sprigs cilantro, chopped
garlic powder, lots
cumin, lots
pepper, lots
oregano, coriander, basil, salt, however much you want of each
dash or two of cayenne pepper
4 c. chicken broth, less if you want it more chili like
1 small can of roasted green chiles 
1 1/2 c. frozen corn
1 can white beans, drained
1/2 c. cream
1 c. lite sour cream

Cook the chicken and onion in olive oil over medium heat until the chicken is cooked through. While the onions and chicken are cooking, add in the cilantro and seasonings. Stir.

When the chicken is fully cooked, add in the broth, chiles, corn, and beans. Bring to a boil. Reduce heat and let soup simmer for 30 minutes, uncovered, stirring occasionally.

Dinner is ready!
After 30 minutes of simmering, remove from heat. Stir in the cream and sour cream. Serve immediately.

I will definitely be making this soup again. It is delicious. I served this with a side of homemade bread.

Here's a link to the recipe I adapted:

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