Southwest Chicken Corn Chowder
Sep 07, 2022 08:26 AM
Delicious and creamy southwest chicken corn chowder made with beautiful summer veggies like sweet corn and fresh peppers. This easy chicken corn chowder recipe is filled with savory southwest flavors and spices and packs plenty of protein. Add your favorite toppings for the perfect end-of-summer dinner!
Ingredients:
- For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, diced into bite sized pieces
- Freshly ground salt and pepper
- For the corn chowder:
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
- 1 red bell pepper, diced
- 4 cups diced yukon gold potatoes
- 5 cups fresh sweet corn off the cob (can also use frozen)
- 1 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- ½ teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Optional: ¼ teaspoon cayenne (only if you like a little heat)
- 2 cups milk of choice (I used unsweetened almond milk, but dairy milk or coconut milk would also work)
- 2 cups low sodium chicken broth
- ⅓ cup plain greek yogurt (or sour cream)
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- Juice from ½ lime
- To garnish:
- Shredded sharp cheddar cheese
- Scallions
- 1/2 cup fresh diced cilantro
- Diced avocado
- Tortilla chips
Total Time:
30 minutes
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