Mexican Chicken Corn Chowder

 

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 1 1/2 cups frozen corn kernels (or fresh if in season)
• 4 cups chicken broth 
• 2 cups milk (or heavy cream for a richer texture)
• 1 cup diced potatoes (about 2 medium potatoes)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon ground cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)
• Crumbled tortilla chips, sour cream, and shredded cheese for topping (optional)

Instructions:

1. Cook the chicken:
   • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot, set it aside to rest, and then shred it with two forks once it has cooled slightly.
2. Sauté the vegetables:
   • In the same pot, add the diced onion, garlic, and bell pepper (if using). Sauté for 3-4 minutes, until the vegetables soften and become fragrant.
3. Add the seasonings and liquids:
   • Stir in the cumin, chili powder, smoked paprika, cayenne pepper (if using), and a pinch of salt and black pepper. Cook for 1 minute to allow the spices to bloom. Then, add the chicken broth, milk, and diced potatoes to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
4. Add the corn and chicken:
   • Stir in the frozen corn and the shredded chicken. Continue to cook for an additional 5-7 minutes, until the corn is heated through and the soup is hot. Adjust the seasoning with additional salt, pepper, or spices if needed.
5. Finish the chowder:
   • Once the soup is fully cooked, add the fresh lime juice and stir well. If you prefer a thicker chowder, you can mash a few of the potatoes in the pot with a potato masher to create a creamier texture.
6. Serve:
   • Ladle the soup into bowls and garnish with chopped fresh cilantro. Top with crumbled tortilla chips, a dollop of sour cream, and shredded cheese if desired.