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
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!!