Mystical Mayan Chicken Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry: While joking one night with my husband, we decided that we better enjoy all the great food we can before the end of the world according to the Mayan calender. I naturally thought of great Mexican dishes. This tasty delight was developed originally with leftover chicken thighs. I like it much better (and it's less fat!) with the chicken breasts. It is the perfect stew for a winter evening. Feel free to add a little more heat if it strikes your fancy. This recipe also works beautifully in the slow cooker. Ingredients:
2 tablespoons olive oil |
2 boneless skinless chicken breasts |
3/4 cup diced red bell pepper |
1/4 cup flour |
4 cups chicken broth |
1 teaspoon garlic powder |
1 1/2 teaspoons cumin powder |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon cayenne pepper (or to taste) |
1 (20 ounce) package simply potatoes diced potatoes with onion |
1 (4 ounce) can chopped green chilies |
1 cup frozen corn (we prefer white) |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup chopped fresh cilantro leaves |
8 ounces sour cream (optional) |
Directions:
1. Heat olive oil in a large non-stick saucepan over medium high heat. Cut chicken into cubes. Add chicken cubes and one half cup bell peppers. Saute until chicken is done and peppers are soft, about three minutes. Reduce heat to medium low and stir in flour, taking care to mix well. Add chicken broth and return to medium-high. Bring to a boil, stirring constantly. Reduce heat to low. Add seasonings and stir well to incorporate. Add potatoes, chiles, corn, and black beans. Cook on low heat for about twenty minutes, stirring often. Stir in cilantro just before serving. Serve with sour cream to dollop and remaining bell peppers to garnish. Perfect!
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