It is getting to be soup season and I love it. This is a good comfort food soup. I was shocked that the kids LOVED it and my picky eater even went back for seconds. The kidsate all but a little bit, so hubby did not even get to try it out. It was delicious and very mild flavor so if you like more kick you'll need to add it, but for the kids it was perfect!
Southwest Chicken Corn Chowder
from Healthy Cooking
1 cup onions, diced
1 garlic clove, minced
1/2 tsp. olive oil
2 cups chicken broth
1 can (10 3/4 oz.) Cream of Chicken Soup
2 cups chicken breast, cooked and cubed
1 (4 oz.) can chopped green chilies, drained
2 cans (14 3/4 oz. each) cream style corn
1 can (12 oz.) evaporated milk
1 can black beans (drained and rinsed)
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
shredded cheddar cheese
tortilla chips
Quick Version:
In a large pan saute the onion and garlic in the oil until tender. Stir in the broth, soup, chicken and chilies until well blended. Bring to a boil. Reduce heat; stir in the corn, beans, milk chili powder and cumin. Heat through, but do not boil.
Crock Pot Version:
Put onions, garlic and oil in the bottom of the slow cooker and stir to coat. Add the chicken (about 2-3 chicken breasts uncooked). Add the chicken broth, soup, chilies, chili powder and cumin. Stir to mix. Cook on low for about 4 hours (or so). About 1 hour before eating remove the chicken and dice it up put back in the crock pot and add the beans, corn and milk. Stit to mix. Cook until heated through.
Southwest Chicken Corn Chowder
from Healthy Cooking
1 cup onions, diced
1 garlic clove, minced
1/2 tsp. olive oil
2 cups chicken broth
1 can (10 3/4 oz.) Cream of Chicken Soup
2 cups chicken breast, cooked and cubed
1 (4 oz.) can chopped green chilies, drained
2 cans (14 3/4 oz. each) cream style corn
1 can (12 oz.) evaporated milk
1 can black beans (drained and rinsed)
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
shredded cheddar cheese
tortilla chips
Quick Version:
In a large pan saute the onion and garlic in the oil until tender. Stir in the broth, soup, chicken and chilies until well blended. Bring to a boil. Reduce heat; stir in the corn, beans, milk chili powder and cumin. Heat through, but do not boil.
Crock Pot Version:
Put onions, garlic and oil in the bottom of the slow cooker and stir to coat. Add the chicken (about 2-3 chicken breasts uncooked). Add the chicken broth, soup, chilies, chili powder and cumin. Stir to mix. Cook on low for about 4 hours (or so). About 1 hour before eating remove the chicken and dice it up put back in the crock pot and add the beans, corn and milk. Stit to mix. Cook until heated through.
*Sprinkle each serving with cheese and if desired crushed tortilla chips (I used Ranch Doritos..Delicious!).
I will be making this one again soon!!
I love the southwest spin on corn chowder...what a great idea, Tiffanee!! Sounds delicious!
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