Southwestern Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:1 Lb. Chicken Breast, no skin1 sweet yellow onion1 Red Bell Pepper 6 Garlic cloves1 cup Carrots, raw1 Medium Sweet potato1 Medium Tomato2 ancho chilis, dried2 cans of Natural Creamed Corn4 Cups Chicken stock2 Slices All Natural Applewood Smoked Uncured Bacon 1 Tablespoon Dried Cumin1 teaspoon Dried Mexican Oregano1/2 Cup Fresh Cilantro
1.) Rehydrate the Chilis by boiling in water for ten minutes. Set aside to cool and then dice.
2.) Cube all vegetables and the meats.
3.) Brown the chicken and the bacon and set aside.
4.) Brown the Onion and the pepper and add the garlic cumin and oregano at the end to release the flavors, sautee for an additional 2 minutes.
5.) Add the remaining ingredients sans the cilantro and simmer for at least 30 minutes to combine the flavors making sure the potato and carrots are cooked through.
6.) Serve each bowl topped with fresh cilantro.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAZYMAE1969.
2.) Cube all vegetables and the meats.
3.) Brown the chicken and the bacon and set aside.
4.) Brown the Onion and the pepper and add the garlic cumin and oregano at the end to release the flavors, sautee for an additional 2 minutes.
5.) Add the remaining ingredients sans the cilantro and simmer for at least 30 minutes to combine the flavors making sure the potato and carrots are cooked through.
6.) Serve each bowl topped with fresh cilantro.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAZYMAE1969.
Nutritional Info Amount Per Serving
- Calories: 241.8
- Total Fat: 5.2 g
- Cholesterol: 15.0 mg
- Sodium: 550.0 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 4.6 g
- Protein: 11.1 g
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