Description
A flavorful and comforting bowl of chicken and corn chowder with a fiesta twist.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 2 cups frozen or fresh corn kernels
- 1 large potato, peeled and diced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: cilantro, shredded cheese, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and bell pepper. Cook until softened, about 5 minutes.
- Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth. Add diced potato and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Stir in shredded chicken and corn. Cook until heated through, about 5 minutes.
- Reduce heat to low. Stir in heavy cream. Heat gently, do not boil.
- Season with salt and pepper to your taste.
- Serve hot with your choice of toppings.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
- You can substitute rotisserie chicken for pre-cooked shredded chicken.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
- Cholesterol: 80
Keywords: Fiesta Chicken Corn Chowder, chicken chowder, corn soup, comfort food, easy soup recipe