Cut chicken into bite-sized pieces; season with salt and pepper, if desired.
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.
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.
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
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