Ancho Chile Chicken Chowder
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup butter
- 1 red bell pepper, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 (32-oz) carton low-sodium chicken broth
- 3 cups frozen cubed hash brown potatoes, thawed
- 1 (12-oz) pkg frozen corn kernels
- 2 tsp ground ancho chile pepper
- 2 tsp ground cumin
- 1 (8-oz) carton sour cream
Instructions
- 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, onion, and garlic. Cook until chicken is done and vegetables are tender, stirring occasionally.
- Add flour; cook, stirring constantly, 2 minutes. Stir in broth, hash browns, corn, chile pepper, and cumin. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender and chowder is thickened. Top each serving with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
289
|
289
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 25 | 25 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 302 | 302 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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