Creamy Mexican Corn Chowder
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Category
Soup
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Cusine
Mexican
What do you need?
How to make?
Ingredients
5 Tbsp butter
1 medium yellow onion
1 medium red bell pepper
4 cloves garlic
5 Tbsp all-purpose flour
3 cups whole milk
3 cups low-sodium chicken broth
1 can fire roasted diced tomatoes
1
1 can mild green chilies
1 1/2 tsp ground cumin
1 1/2 tsp ancho chili powder
Salt and freshly ground black pepper
1
2 1/2 cups cooked shredded rotisserie chicken
1 1/2 cups shredded cheddar or monterey jack cheese
1/3 cup chopped cilantro
1 avocado
Directions
Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more. While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.