This is an easy soup to make. I tend to eye everything when I am cooking, so these amounts are appox.
Every time I make this, it doesn't last very long... it has become a favorite in my home.
prep time15 Min
cook time35 Min
Ingredients For southwest chicken corn chowder
1 1/2 Tbsp
white onion (medium chop)
celery stalk (medium chop)
red potatoes (1 inch cubes)
1 1/2 tsp
1 1/2 tsp
green chiles, diced
mexican blend shredded cheese
chicken tenders or breasts (cubed)
roasted red pepper (jarred is fine, diced)
salt and pepper (to taste)
half and half
fresh cilantro or parsley (your personal preference)
How To Make southwest chicken corn chowder
saute chopped onion and celery with butter in large soup pot over medium heat until onions are translucent and celery is tender.
add chicken stock, potatoes, poultry seasoning, chili powder, and salt and pepper (to taste). Bring to boil, about ten minutes or until potatoes are tender.
lower heat and add corn, cook until corn is heated through.
remove roughly 2 cups of soup mixture and puree in blender, add back to cooking pot.
add raw chicken, green chiles, roasted red pepper, half and half, cheese and cilantro. cook until chicken is cooked.
add hot sauce to taste and serve topped with mexican cheese.
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