Crockpot Mexican Street Corn & Chicken Chowder


1 pound boneless skinless chicken breasts or thighs
2 cloves garlic minced
1 cup Swanson® Organic Free-Ranch Chicken Stock or broth
2 cans (14.75 ounces EACH) cream style corn
1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)
1 can (15.5 ounces) black beans drained and rinsed
1 can (4 ounces) fire-roasted diced green chiles
2 teaspoons chipotle chili powder regular chili powder also works
1/2 teaspoon paprika
1 and 1/4 teaspoon 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


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