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SOUTHWEST CHICKEN CORN CHOWDEE

Active Time : 20 minutes
Total Time : 30 minutes
Serves : 6 servings
INGREDIENTS
  • 1 tablespoon pure vegetable oil
  • 1 cup chopped onion
  • 2 poblano or green bell peppers seeded and chopped
  • 1 tablespoon chopped garlic
  • 3 cups chopped cooked chicken
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1/2-1 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 cups reduced sodium chicken broth
  • 2 14.5 ounce cans diced tomatoes undrained
  • 1 14.75 ounce can cream style corn
  • 1 15.25 ounce cup whole kernel corn
  • 1 12 ounce can evaporated skim milk
  • 2 tablespoons chopped fresh cilantro
DIRECTIONS

In large stockpot or Dutch oven, heat oil over medium heat. Add onions, peppers and garlic; salt and pepper to taste. Sauté until onions are softened.

Add in chicken, flour, cumin, cayenne and chili powder. Stir until well combined; cook 2 minutes. Stir in chicken broth, tomatoes, cream style corn and corn. Bring to a boil; reduce heat and simmer 10 minutes.

Stir in evaporated milk and cilantro; continue simmering until heated through.