Crock Pot Southwestern Corn Chowder with Chicken and Green Chiles
Two Healthy Kitchens
Two Healthy Kitchens
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Ingredients

  • 15 cups
  • 3 cups nonfat milk
  • 1½ tablespoons cornstarch
  • 1 16- ounce bag frozen corn kernels
  • 3 cups frozen O’Brien potatoes (cubed hash brown potatoes with onions and peppers)
  • 2 cups frozen diced onions (see note)
  • 2 14¾- ounce cans cream-style corn
  • 1 16- ounce jar of your favorite salsa (see note)
  • 1 15- ounce can black beans (preferably organic or reduced-sodium), rinsed and drained
  • 1 4- ounce or 4.25-ounce can diced green chiles, undrained
  • 1½ teaspoons chili powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • 1 pound boneless, skinless chicken breasts
  • For serving: chopped cilantro and shredded, reduced-fat cheddar cheese, if desired

Instructions

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