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Quick, Low Fat, Spicy Chicken Corn Chowder

  • 20servings
  • 25minutes
  • 211calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 hot banana peppers, seeded and sliced

  2. 1 red bell pepper , sliced

  3. 1 onion , sliced

  4. 1 tomato , sliced

  5. 1 teaspoon olive oil

  6. 1 onion , diced

  7. 3 stalks celery

  8. 8 jalapeno peppers, seeded and diced

  9. 6 garlic cloves , pressed

  10. 1 (10 ounce) can Rotel Tomatoes

  11. 5 teaspoons Tony Chachere's Seasoning

  12. 2 1/2 lbs boneless skinless chicken breasts

  13. 8 cups water

  14. 1 teaspoon chili powder

  15. 1/4 teaspoon cumin

  16. 2 cups 2% low-fat milk

  17. 4 tablespoons flour

  18. 1/2 lb Velveeta cheese , Cubed

  19. 2 (15 1/4 ounce) cans corn

  20. 2 (15 1/4 ounce) cans creamed corn

Instructions Jump to Ingredients ↑

  1. In a stock pot sauté bell pepper, banana peppers, tomato and 1 sliced onion in olive oil about 5 minutes and puree.

  2. Add chicken, Tony’s, 1 onion, celery, jalapeno peppers, garlic, Rotel tomatoes, chili powder, cumin, and water in a stock pot and bring to a boil. Simmer for 10 to 20 minutes until chicken and vegetables are tender.

  3. Remove and shred chicken and return to pot.

  4. Add whole kernel corn and cook until it just returns to boil, (a couple of minutes.) Add cream corn and cook until it just returns to a boil, (a couple of minutes.).

  5. Whisk the flour with a little of the milk until smooth. Gradually add the rest of the milk, whisking until incorporated.Then gradually stir into soup. Cook while stirring until returns to boil and thickened, (a couple of minutes.).

  6. Add Velveeta and stir until melted.

  7. Serve and enjoy.

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