Thursday, June 2, 2011

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder
2 chicken breasts
1/2 cup diced onion
1 sweet red pepper
2 cloves or garlic
1 tsp. dried thyme
2 Tbsp. flour
1 1/2 cups chicken broth
1 can (12 oz.) 2% evaporated milk
1 can (14.5 oz.) diced tomatoes
1 can (4.5 oz.) green chiles
1 can (14.75 oz.) cream-style corn
1 can (14.75 oz.) whole kernel corn
1 Tbsp. barbecue sauce
1/2 tsp. black pepper
1/4 tsp. salt

Sprinkle chicken with salt and pepper. Place in greased cooking dish. Cook 2 chicken breasts in the oven at 350 degrees for 30 minutes. The chicken should shred easily.

While chicken is cooking, prepare the rest of the soup. In a large pan saute the onion in a tablespoon of butter. After a few minutes add the red pepper and garlic. Once the onions, and peppers are tender, add the thyme and flour.

Stir in the chicken broth and evaporate milk. Keep on medium-high heat until it thickens. Add the tomatoes, chiles, cream-style corn, corn, barbecue sauce, salt and pepper. Add in the shredded chicken. Turn down the heat, and let it simmer for 10-15 minutes, stirring occasionally. Top it off with some crispy bacon and fresh cilantro. It's sweet and savory, one of my favorite dishes!

Side-note: This is "low-fat", because if you've ever made corn chowder, then you know that it usually has a whole bunch of butter, bacon grease, half-and-half, and anything else that is wanting to clog your arteries. So with the chicken stock base, and a bit of the low-fat evaporated milk, you'll be able to enjoy your soup without regret!

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