aztec chowder

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

Very tasty if you like beans and chicken.

★★★★★ 1 Review
serves 10
cook time 1 Hr
method Stove Top

Ingredients For aztec chowder

  • 8 c
    chicken stock
  • 1 lb
    boneless chicken breasts, cut into thin strips
  • 2 tsp
    cayenne pepper
  • 1/4 c
    butter
  • 2 c
    whipped cream, unsweetened
  • 1 c
    onion, diced
  • 1 bunch
    cilantro, chopped
  • 1 bag
    tortilla chips, crushed
  • 8 oz
    mozzarella jack cheese, shredded
  • 1/2 tsp
    black pepper
  • 1/2 lb
    dried northern beans
  • 2 clove
    garlic, minced
  • 2
    anneheim peppers, chopped

How To Make aztec chowder

  • 1
    In a large saucepan, soak the beans overnight in the chicken broth in the refrigerator.
  • 2
    The next day, heat them until boiling, then turn down to simmer and cook the beans; covered until tender.
  • 3
    Remove half of the beans from the pot and puree in a blender; then add the cayenne to the puree.
  • 4
    In another large saucepan, heat the butter until melted. Add the chicken and cook, stirring frequently, until lightly browned. Add the onions, garlic, cilantro, and minced chili pepper. Cook until onions are clear; stirring frequently.
  • 5
    Add the whole beans with their cooking liquid to the saucepan and bring to a boil. Reduce to a simmer. Then add the pureed beans.
  • 6
    Add the cream and heat to the desired temperature, stirring frequently. Season with salt and pepper.
  • 7
    To serve, ladle the soup into bowls and top with tortilla chips and shredded jack cheese. Garnish with cilantra sprigs.

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