Southwestern Chicken Chowder W Roasted Corn And Poblano Peppers Recipes
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
POBLANO CORN CHOWDER WITH CHICKEN
This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.
Provided by PaulaG
Categories Chowders
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
- Shred the chicken reserving poaching liquid.
- Puree 2 cups of the corn kernels in a blender with the milk; set aside.
- In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
- Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
- Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
- Ladle into servings bowls and garnish as desired.
Nutrition Facts : Calories 487.6, Fat 11.9, SaturatedFat 4, Cholesterol 54.6, Sodium 657.9, Carbohydrate 80.3, Fiber 9.4, Sugar 5, Protein 27.1
SOUTHWEST CHICKEN CORN CHOWDER
"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN SOUP
This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts :
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