Smoky Chicken Chowder

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Ingredients

  • 2 lb boneless, skinless chicken breasts
  • ¼ cup butter
  • 1 red bell pepper, finely chopped
  • 1 onion, finely chopped
  • ⅓ cup all purpose flour
  • 6 cups chicken broth
  • 1½ lb Dutch baby potatoes, quartered
  • 1 (12-oz) pkg frozen corn kernels
  • 2 tsp ground ancho chile pepper
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 cup heavy cream
  • 1 (8-oz) carton sour cream
  • 1 (3.5-oz) pkg tri color tortilla strips

Instructions

  1. Cut chicken into bite-sized pieces; season with salt and pepper, if desired.
  2. Melt butter in a large Dutch oven over medium heat; add chicken, bell pepper, and  onion. Cook until chicken is done and vegetables are tender, stirring occasionally.
  3. Add flour; cook, stirring constantly, 2 minutes. Stir in broth, potatoes, corn, chile pepper, cumin, chili powder, garlic powder, and oregano. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender and chowder is thickened. Stir in cream and simmer 5 minutes.
  4. Top servings with sour cream and tortilla strips.



Nutritional Information

Main Total
Servings 6
Fat (g) 26 26
Sat. Fat (g) 14 14
Protein (g) 33 33
Carb (g) 43 43
Fiber (g) 4 4
T. Sugs (g) 6 6
A. Sugs (g) 0 0