Chicken and Corn Chowder
Ingredients:
- 1 pound boneless skinless chicken breasts or thighs
- 2 cloves garlic (minced)
- 1 cup chicken stock or broth
- 2 (14.75 ounce) cans cream style corn
- 1 (14.75 ounce) can fire-roasted corn or regular canned corn or Mexicorn
- 1 (15.5 ounce) can black beans (drained and rinsed)
- 1 (4 ounce) can fire-roasted diced green chiles
- 2 teaspoons chipotle or regular chili powder
- ½ teaspoon paprika
- 1¼ teaspoons ground cumin
- 2 cups Colby or Monterey Jack Cheese (freshly grated; not from a bag)
- 2 cups half and half or heavy cream
- Salt and pepper to taste
- Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado
Directions
Spray a large crockpot with nonstick spray.
Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.
Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
Return the shredded chicken and mix. Season to taste with salt and pepper.
Serve with desired toppings.