Chicken Chili Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and bell peppers, and cook until softened.
• STEP 2.Add chicken and cook until browned on all sides. Stir in chili powder, cumin, and oregano.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
• STEP 4.Add beans, corn, and diced tomatoes. Cook for an additional 10 minutes.
• STEP 5.Stir in cream and season with salt and pepper to taste. Cook for another 5 minutes.
• STEP 6.Serve hot with your choice of toppings, such as shredded cheese, sour cream, and chopped cilantro.

Cooking Tips

• For a spicier version, add some diced jalapenos or a pinch of cayenne pepper.
• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• If you prefer a thicker chowder, you can add a slurry of cornstarch and water to the soup.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Garnish with fresh cilantro and a squeeze of lime juice before serving for an extra burst of flavor.