Southwestern Chicken Chowder!
By: Kecia’s Flavor Breakthrough!
This is slightly similar to another soup I made last year, Chicken and Corn Chowder with Green Chilis, but also much different. I think you will like the changes I have made to adapt it into and new, wonderful, flavorful and creamy autumn soup. I know my Honey will love it, he loves creamy chowders! Honestly, I really do, too. Something to be said about a creamy and hearty chowder in cooler weather! It also means he will have lunch for the rest of the weekend!
Serves 8 or more
- 6 cups chicken broth, divided
- 1 cup whole grain rice
- 2 tbsp. olive oil
- 2 boneless, skinless chicken breasts cut into bite size pieces
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 jalapeno peppers, seeded and chopped (optional)
- 1 clove garlic, minced
- 1 cup frozen corn (fresh if you have it)
- 1 cup black beans
- 1 cup diced tomato
- 2 tsps. Ground cumin
- 1 tsp. chili powder
- 1 tsp. cilantro
- Salt and pepper to taste
- 2 tbsp. flour
- 1 cup cream
Prepare rice as directed on package using 2 cups of the chicken broth instead of water. Slightly undercook by 1 minute. Set aside.
While rice is cooking: In large stock pot or Dutch oven heat olive oil over medium high heat. Add chicken and cook until it starts to brown.
Add Onion, bell pepper and jalapenos. Cook until onion becomes slightly translucent, stirring often.
Now add garlic and cook for an additional minute. Add the corn, black beans, tomato, cumin, chili powder, and cilantro stir to coat all the veggies and chicken with the spices.
Stir in the remainder of the chicken broth. Bring to a boil, reduce heat, cover and simmer for at least 30 minutes.
Whisk flour into cream until it is smooth. Whisk mixture into the hot soup until combined. Add rice in at this point. Continue to cook an additional 10 minutes or until desired thickness.
Serve with warm tortillas or bread.