Southwest Chicken Corn Chowder

ambitiouskitchen.com

foxmulders

subheading: For the chicken:

1 tablespoon olive oil

1 pound boneless skinless chicken thighs, diced into bite sized pieces

Freshly ground salt and pepper

subheading: For the corn chowder:

1 medium white onion, chopped

3 garlic cloves, minced

1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)

1 red bell pepper, diced

4 cups diced yukon gold potatoes

5 cups fresh sweet corn off the cob (can also use frozen)

1 teaspoons cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon oregano

Optional: ¼ teaspoon cayenne (only if you like a little heat)

2 cups milk of choice (I used unsweetened almond milk, but dairy milk or coconut milk would also work)

2 cups low sodium chicken broth

⅓ cup plain greek yogurt (or sour cream)

1 teaspoon salt, plus more to taste

Freshly ground black pepper

1 (15 ounce) can black beans, rinsed and drained

Juice from ½ lime

subheading: To garnish:

Shredded sharp cheddar cheese

Scallions

½ cup fresh diced cilantro

Diced avocado

Tortilla chips

Greek yogurt or sour cream

Directions at ambitiouskitchen.com

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