nats.eatss
Chicken chili corn chowder
The perfect fall soup!
Ingredients
- 6 strips bacon
- 1 yellow onion
- 4 cloves garlic
- 4 cups yellow corn
- 1 russet potato (peeled and cubed)
- 1 pound chicken breasts
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- salt
- pepper
- 3-4 cups low-sodium chicken broth
- 2 poblano peppers (seeded and chopped)
- 1 jalapeño (seeded and chopped)
- 4 oz plain Greek yogurt
- 3/4 cup salsa verde
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro (chopped)
- avocado (chopped)
- green onion (chopped)
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!