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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 15 |
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A southwestern spicy winter chowder, to warm you up. Ingredients:
8 ounces chicken |
1 quart low sodium chicken broth |
12 ounces chilies, chopped (i use bueno brand frozen extra hot green chilies) |
8 ounces mushrooms, sliced |
1 lb potato (baby reds, with skin are great) |
16 ounces corn (trader joe's frozen roasted is the best) |
4 garlic cloves |
cumin |
1 cup half-and-half |
Directions:
1. Cut the chicken into bite size pieces and sauté chicken and garlic until chicken is no longer pink.
2. Quarter the potatoes.
3. Add mushrooms and sauté briefly.
4. Add potatoes, chilies and broth. Season w/cumin.
5. Simmer until potatoes are soft.
6. Add corn and reheat until corn is hot.
7. Take off the heat and add the half and half.
8. Serve with tortillas.
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