Tex-Mex Chicken Chowder

Name: Tex-Mex Chicken Chowder
Yield: 6.0
Ingredients: 2.0 pound Skinless Boneless Chicken Breast; 1.0 Tomato Wedges; 1.0 tablespoon Canola Oil; 3.0 Summer Squash; 1.0 clove Garlic; 1.0 Small Onion; 1.0 teaspoon Ground Cumin; 0.5 cup Chopped Sweet Green Pepper; 0.5 teaspoon Salt; 0.5 teaspoon Pepper; 3.0 Tomatillos; 1.0 cup Sliced Jicama; 1.0 can Low Sodium Chicken Broth; 1.0 tablespoon Chopped Cilantro; 1.5 cup Fresh Corn

Tex-Mex Chicken Chowder — a community recipe on Potlikkr.

🍽 Serves 6.0

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Ingredients

2.0 lb Skinless Boneless Chicken Breast
1.0 Tomato Wedges
1.0 tbsp Canola Oil
3.0 Summer Squash

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Method (preview)

1
In large Dutch oven, place oil and heat over medium temperature. Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes. Add onion and green pepper; cook about 5 minutes, stirring. Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes. Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes. Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes. Add jicama and cilantro and cook 5 minutes more. Serve with tortilla chips, if desired.
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Brought to you by Grassroots Recipes Mastercook Collections and Robin Demers

Cuisine:

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