Southwest Chicken Corn Chowder
We had some friends come through recently, and this soup hit the spot for a nice easy meal. We made it the night before, and then reheated gently. The flavors really blended overnight.
- 2 tablespoons butter
- 1 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 2 tablespoons finely chopped serrano chile (about 1 small)
- 1 (4.5-ounce) can chopped green chiles, undrained
- 3 tablespoons all-purpose flour
- 1 1/2 cups 2% reduced-fat milk
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
- 1 pound cooked chicken
- 2 tablespoons chopped fresh cilantro
- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently.
Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly.
Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick.
Stir in chicken; cook 1 minute. Remove from heat; stir in cilantro.