Shelly's Recipe

SOUTHWESTERN CHICKEN CHOWDER

Category: Chowders

1/2 cup butter
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 cup chopped onion, red bell pepper and celery
2 cloves garlic, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp salt
1/8 tsp ground red pepper
6 tbsp flour
3 (14.5 oz) cans chicken broth
1/2 (32 oz) pkg frozen Southern-style hash browns
1 (16 oz) pkg frozen whole-kernel corn
1 (15.5 oz) can black beans, drained and rinsed
2 cups half-and-half
Garnish: shredded cheese, sour cream, and chopped green onion

Melt butter in a large Dutch oven over medium-high heat on stovetop. Add chicken and cook until browned, stirring occasionally. Add onion, bell pepper, celery, garlic, cumin, chili powder, salt, and red pepper. Cook, stirring constantly, for 5 minutes or until tender.

Add flour. Cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring constantly. Add hash browns, corn, and black beans. Bring to a boil. Reduce heat and simmer for 15 minutes or until hash browns are tender.
Add half-and-half. Cook over medium heat until thoroughly heated.
Garnish, if desired. Serves 12