Chili Chicken Corn Chowder

Warm up with this south western inspired Chili Chicken Corn Chowder.

Chili Chicken Corn Chowder
South western inspired chili chicken corn chowder.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 onion
  2. 2 large chicken breast, about 1 lb
  3. 2 tbsp butter - divided
  4. 1 1/4 cup milk (we used almond/coconut)
  5. 1 clove garlic
  6. 3 cups corn (frozen)
  7. 1 cup shredded cheddar cheese
  8. 3 tsp chili powder
  9. Sea salt
Instructions
  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, dice your onion into medium sized pieces, and finely chop the garlic.
  3. In a medium sauce pan, melt 1tbsp butter over medium heat and add your chopped onion. Let the onions cook, stirring occasionally. After about 5 minutes of cooking, add your chopped garlic to the onions.
  4. Add your chicken breast to the boiling water for 8 - 10 minuets or until done.
  5. When your chicken is done, remove from the boiling water with tongs and place on a cutting board to cool.
  6. Add 1 tsp of chili powder and 3 pinches of sea salt to the onions and garlic and continue to cook for another 10 minutes, or until onions start to brown.
  7. Add the 3 cups of corn, 1 tbsp butter, and 1tsp chili powder to the onions, and turn the heat up to high. Stir and cover.
  8. Use 2 forks to shred your chicken (instructional video below)
  9. After the chicken breasts are shredded, add them to the onion mixture, stir, and continue to cook uncovered.
  10. Stir in the remaining chili powder and 1 tsp of sea salt.
  11. Add the milk, then reduce heat to medium and cover. Let cook for another 5 minutes.
  12. Stir in 1 cup of shredded cheddar cheese.
  13. Serve with corn tortilla chips and a sprinkle of chili powder on top.
Notes
  1. Remember, organic ingredients taste better!
The Honest Dish http://www.thehonestdish.com/
 

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