Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups frozen corn (or fresh corn kernels)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Avocado, diced
- Shredded cheese (cheddar or Monterey Jack)
- Tortilla chips
- Sour cream
Instructions
Step 1: Prepare the Chicken
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 5–7 minutes on each side, or until cooked through. Remove from the pot and let cool slightly, then shred or dice the chicken.
Step 2: Sauté the Vegetables
- Sauté Onions and Peppers: In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until softened.
- Add Garlic: Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Step 3: Add Remaining Ingredients
- Combine Ingredients: Add frozen corn, chicken broth, shredded chicken, ground cumin, chili powder, smoked paprika, and lime juice. Stir to combine.
- Simmer: Bring to a gentle boil, then reduce heat and let simmer for 15–20 minutes to blend the flavors.
Step 4: Make it Creamy
- Add Cream: Stir in the heavy cream (or half-and-half) and cook for another 5 minutes. Adjust seasoning with salt and pepper.
Step 5: Serve
- Garnish: Ladle the chowder into bowls and top with fresh cilantro and any optional toppings like diced avocado, shredded cheese, tortilla chips, or sour cream.
- Enjoy: Serve hot and savor your Fiesta Chicken Corn Chowder!
- Prep Time: 15
- Cook Time: 30