Chicken Corn Chowder

A comforting soup that's perfect for warming up on a chilly day. This recipe combines tender chicken, chopped onion, and green bell pepper, along with the savory flavors of garlic, cumin, and chili powder.

The heartiness of the chowder comes from bone broth, and we add the sweetness of corn for that perfect balance. The pinto beans provide a satisfying texture, and the can of Rotel gives it a zesty kick. Finish it off with a dash of salt and pepper for seasoning.

For a creamy finish, consider stirring in cream cheese, whether it's chive and onion flavored or plain. The result is a delicious and filling chowder that's sure to please your taste buds. Enjoy this comforting bowl of warmth and flavor!

INGREDIENTS

• 3 lbs chicken, about 4 breasts, uncooked

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 clove garlic, minced or 1 tsp garlic powder

• 2 cups bone broth (chicken or beef)

• 1 - 10 oz bag frozen corn or a can of corn

• 1 - 15 oz can pinto beans, drained and rinsed

• 1 - 10 oz can rotel

• 1 tsp each cumin & chili powder

• 1 tsp salt

• 1/2 tsp pepper

• 1 - 8 oz chive and onion cream cheese or plain (vegan works too, I did the reduced fat plain today)

   

  STEPS

Slow Cooker: 1. Place all ingredients in a slow cooker, chicken on the bottom, cream cheese on top. 2. Cook on high 4-5 hours or low 6-8 hours. 3. Remove chicken and chop or shred before eating and add back to pot.

Instant Pot: 1. Place all ingredients in the instant pot. 2. Pressure cook high 15 min. 10 min natural release. 3. Remove chicken and chop or shred before eating and add back to pot.

Notes: I topped mine with nonfat Greek yogurt (sour cream), green onions, and cheddar cheese. Avocado would be yummy too and add more healthy fat if you need more.

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