Chicken chili corn chowder
The perfect fall soup!
Ingredients
Directions
- 1
In a large pot over medium heat, cook the bacon until crispy to your liking.
- 2
Remove the bacon and set aside.
- 3
To the same pot, add the onion and cook until fragrant and onion has wilted down.
- 4
Stir in the garlic, cumin, paprika, cayenne, salt, and pepper.
- 5
Cook until very fragrant.
- 6
Add the corn, potato, and broth.
- 7
Mix well and add the chicken and a little more salt.
- 8
Partially cover and simmer for 15-20 minutes or until the chicken is cooked through.
- 9
Pull the chicken out and shred.
- 10
Transfer 1/2-3/4 of the chowder to a blender and blend until mostly smooth.
- 11
Return to the pot with the chicken.
- 12
Add the poblano, jalapeño, Greek yogurt, verde and cheddar.
- 13
Simmer for a few more minutes until fully combined and cheese is melted.
- 14
Stir in the cilantro.
- 15
Pour the chili into bowls.
- 16
Top with bacon, green onion, avocado, and enjoy!
