Wednesday, January 5, 2011

Chicken and Corn Southwestern Chowder

We went to the movies the other afternoon (saw Black Swan - has anyone else seen it?) so by the time we got home we didn't feel like getting into fixing a big meal.  So, I tried out another recipe from the Raleigh Junior League cookbook I got for Christmas.  Super easy, tasty and great for a little weeknight inspiration!

What you'll need:
2 1/2 cups of chicken broth
1/2 cup salsa (I used hot for some extra kick)
1 tablespoon cumin (I doubled this - love the smoky flavor!)
1 small red pepper, diced
1 twelve ounce can of whole kerneled corn
2 cups cooked chicken
1 cup sour cream
2 tablespoons of all purpose flour
1 cup shredded monterey jack cheese

What you'll do:
Bring salsa, broth and cumin to a boil and then reduce to simmer for about 10 minutes.

Add the red pepper and canned corn. Note: I took a short cut from Trader Joe's and used their roasted red and yellow peppers and chopped a couple of those up.

Whisk together the flour and sour cream in a bowl and then add to the broth in the pot.  Make sure not to boil the soup.

Add the chicken and heat the soup through (again, don't boil!).

Serve into bowls and top with a little shredded cheese.

Note: it says it serves 4 but even with my New Year's Resolution to eat smaller portions and less calories, there was not very much there.  I'd recommend doubling the above recipe.  Everyone knows soups are even better when reheated for leftovers!

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