Southwestern Chicken Chowder
Prep Time:
20 mins
Total Time:
1 hr
Servings:
10 cups (approximately 8 servings)
Ingredients
-
1/2 cup butter
-
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
-
1 cup chopped onion
-
1 cup chopped red bell pepper
-
1 cup chopped celery
-
2 cloves garlic, minced
-
2 teaspoons ground cumin
-
2 teaspoons chili powder
-
1 teaspoon salt
-
1/8 teaspoon ground red pepper
-
6 tablespoons all-purpose flour
-
3 (14.5-ounce) cans chicken broth
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1/2 (32-ounce) package frozen Southern-style hash browns
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1 (16-ounce) package frozen whole-kernel corn
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1 (15.5-ounce) can black beans, drained and rinsed
-
2 cups half-and-half
-
Garnish: shredded cheese, sour cream, and chopped green onion
Directions
1.
Melt butter in a large Dutch oven over medium-high heat on stovetop. Add chicken and cook until browned, stirring occasionally.
2.
Add onion, bell pepper, celery, garlic, cumin, chili powder, salt, and red pepper. Cook, stirring constantly, for 5 minutes or until tender.
3.
Add flour. Cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring constantly.
4.
Add hash browns, corn, and black beans. Bring to a boil. Reduce heat and simmer for 15 minutes or until hash browns are tender.
5.
Add half-and-half. Cook over medium heat until thoroughly heated.
6.
Garnish, if desired.
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