Jalapeño Chicken Chowder

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After a gluttonous Thanksgiving, it is time to ween myself back into clean eating. I don’t usually add corn to any of my recipes, but I had some leftover that I was going to use in corn muffins for Thanksgiving. You can leave them out if you prefer. This is a delicious and spicy soup that you can make in the crockpot or on the stove. I use the juice the jalapeños come in which adds a really nice tangy zip to the soup!

Ingredients

  • 2 Organic Chicken Breasts

  • 1 Jar of sliced pickled jalapeños (you will use about 2/3 c with juice)

  • 1 Carrot sliced thin, or 1 cup of sliced baby carrots

  • 1/2 Medium Red Onion chopped

  • 1/2 C Bell Pepper chopped

  • 1 C Frozen Corn (optional)

  • 4 Cups Organic Chicken Broth

  • 1 C Organic Heavy Cream

  • 1 Tbsp Olive oil

  • 2 Tbsp Ground Cumin

  • 1 Tbsp Paprika

  • 1 Tbsp Oregano

  • Fresh cilantro for garnish

Recipe

  • Sauté carrot and celery in olive oil for 5 minutes.

  • Add broth, heavy cream, seasonings, jalapeño (and juice) and chicken breast. Bring to boil.

  • Reduce to simmer for 40 minutes.

  • Once chicken is cooked thoroughly and tender, remove and shred with a fork. Return to pot.

  • Add corn. Cook an additional 5 minutes.

Serve and garnish with cilantro
Enjoy!

Makes about 8, 1 cup servings.

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