Southwestern Chicken Chowder Recipe
I’m calling this a chowder! You know how I am – I use these terms loosely. Realistically, even. You’ll get used to it. I’m calling it this for a good reason – cream and potatoes. That’s what makes a Chowder, if you ask me. This Southwestern Chicken Chowder Recipe doesn’t actually have cream in it. But, it could! I just happened to use skim milk. And, I know what you’re thinking – and, yes, it did work.
This is seriously easy to make and requires very little from the kitchen pantry or fridge. It will feel like you are cheating. And, that’s a good thing! This soup is almost like a chili and requires much less thought when it comes to the spices. You plop in a cup of salsa! How easy is that? You can’t get the spiciness wrong or off if you use your favorite salsa. And, you have a meal for tonight and a meal for the freezer. Ya know, stock up for the long winter ahead.
- 2 Chicken Breasts
- 2 Tablespoons Vegetable Oil
- 1 Cup Salsa (I used Jack's Special Salsa, which has cilantro)
- 1 Cup Milk (or Cream)
- 4 Cups Vegetable or Chicken Broth
- 1 Package Frozen Corn (I used Trader Joe's Roasted Corn)
- 1lb. Potatoes
- Salt and Pepper to Taste
- 1/2 Cup Flour
- 1 Cup Water
- Sliced Lime
- Sour Cream
- Cilantro
- Heat oil on medium heat in frying pan
- Salt and pepper chicken breasts to taste
- Cook on each side for 7 minutes
- Wash and cut potatoes into bite-sized bits
- In crockpot or dutch oven, combine ingredients
- Shred chicken and add
- Add thickener and let simmer for 1 1/2 hours on the stove or 4-6 in the crockpot
- In large mason jar, add flour and water and shake
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