Chicken and Cheese Chowder |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This comes from one of my many cookbooks. Sweet potatoes add color and a slightly sweet flavor. You can also try yams for even more color. Ingredients:
2 tablespoons butter |
1 small onion, finely chopped |
1 1/2 teaspoons ground cumin |
1/2 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 large sweet potatoes, peeled and cut into 1-inch pieces |
1 (14 1/2 ounce) can low-sodium low-fat chicken broth |
1/2 cup heavy whipping cream |
2 teaspoons chili powder |
1/4 teaspoon salt |
1 (16 ounce) can cream-style corn |
1 (4 ounce) can chopped green chilies, drained |
1 cup shredded monterey jack cheese |
chopped fresh cilantro (optional) |
Directions:
1. Melt butter in Dutch oven over medium heat. Cook onion, cumin, and chicken 8-10 minutes, stirring occasionally, until chicken is no longer pink.
2. Stir in sweet potatoes and broth. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
3. Stir in remaining ingredients except cheese and cilantro. Cook until hot. Gradually stir in cheese just until melted.
4. Sprinkle each serving with cilantro, if using.
|
|