Chicken Chili Chowder
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
10-15
ingredients
- 8 ounces chicken
- 1 quart low sodium chicken broth
- 12 ounces chilies, chopped (I use Bueno brand frozen extra hot green chilies)
- 8 ounces mushrooms, sliced
- 1 lb potato (baby reds, with skin are great)
- 16 ounces corn (Trader Joe's frozen roasted is the best)
- 4 garlic cloves
- cumin
- 1 cup half-and-half
directions
- Cut the chicken into bite size pieces and sauté chicken and garlic until chicken is no longer pink.
- Quarter the potatoes.
- Add mushrooms and sauté briefly.
- Add potatoes, chilies and broth. Season w/cumin.
- Simmer until potatoes are soft.
- Add corn and reheat until corn is hot.
- Take off the heat and add the half and half.
- Serve with tortillas.
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RECIPE SUBMITTED BY
I work for the State Supreme Court in Tucson, Arizona but my passions are cooking and greyhounds. I live with two hounds, Merrill and Danica and will soon be fostering others.
I collect cookbooks and love to try out vintage recipes, especially cookies and other baked goods. I also enjoy photography, sewing, reading, and walking my hounds.