[VIDEO] Southwest-Style Chicken and Corn Chowder
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- sea salt and ground black pepper, to taste
- 1 large onion, diced
- 4 garlic cloves, pressed
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3 medium sweet potatoes, peeled and diced
- 2 cups corn, fresh off the cob or frozen
- 2 Tbsps homemade taco seasoning
- 2 cups unsweetened milk of choice
- 2 cups chicken bone broth
- 1 15-ounce can of black beans, rinsed well and drained
- juice from 1 fresh lime
Optional toppings:
- freshly shredded cheddar cheese
- sliced green onions
- chopped cilantro
- diced avocado
- Greek yogurt or sour cream
- tortilla chips
- fresh lime wedges
Instructions
- Heat the oil over medium-high in a large stockpot pot or dutch oven.
- Add your chicken pieces and cook until golden brown and cooked through; season with sea salt and pepper and set chicken aside on a plate.
- In the same pot add the onion, garlic, and diced peppers, then saute for 4 minutes. Stir in the sweet potatoes, corn, and taco seasoning.
- Pour in the milk and stock. Bring to a boil, then reduce the heat. Allow your chowder to simmer for 20 minutes, or until the potatoes are very tender and all the flavors combine.
- Once it's ready, carefully transfer half of your hot chowder into a blender and blend
- until smooth. Alternatively, you may use an immersion blender and blend only partially throughout.
- Return the blended portion back into the pot with the unblended portion and now add in the cooked chicken, beans, and fresh lime juice.
- Over medium-low heat, stir continuously until everything is nicely combined and heated through. Taste test and add seasoning if desired. You may add additional broth or milk at this point to achieve your personal desired consistency.
- Ladle into bowls then pile high with toppings of choice.
- Enjoy!
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