Southwest Chicken Chowder

This chowder is my absolute favorite soup.  It tastes great, if not better, the next day- leftover approved.  It's packed with flavor and hearty veggies-so grab the biggest bowl you've got!

 RECIPE

2 TBL butter (or oil)

1 boneless skinless chicken breast, cut into bite sized pieces

1 small onion, chopped

1 TBL cumin

1 large sweet potato, cubed

32 oz chicken broth

1 C. heavy whipping cream

1 can cream style corn

1 can black beans, rinse and drained

1 can chopped green chilies

1 tsp salt

1/2 tsp pepper

4 tsp chili powder

2 C. shredded Monterey Jack OR Pepper Jack cheese

1/4 C. instant potato flakes

(cilantro and tortillas chips to garnish)

 * Cut all your veggies and chicken before you do anything else.  In a large pot, saute onion and chicken in butter and cumin.  Cook just until the chicken is browned, but not cooked through.  Add the potatoes and saute 1 minute, then add the chicken broth.  Cover and bring it to a boil.  Reduce heat and simmer for about 5 minutes (you want some resistance when you pierce the potato with a fork...it should be cooked about half way).  Add the cream, corn, beans, chilies, and seasonings.  Bring the soup back to a rolling boil, then add the cheese and stir until it's completely melted.  Check a potato just to make sure its cooked through.  (Remember the potatoes will continue to soften after the soup is done so don't over cook them.)  Mix in the potato flakes and remove from heat.  Let it cool for at least ten minutes before serving.  Garnish with fresh chopped cilantro and tortilla chips.

 Tips:

• A sweet potato can range from white (like below) to a more orange colored flesh.  I prefer the whiter flesh.  Sweet potatoes have a different texture- they remind me of the squash family since they are harder to cut.  Feel free to use what you have in your fridge too- red, russet and gold potatoes are just fine.  You want about 1 cup of cubed potatoes.  

• I often times have leftover canned refried beans and will add them into the soup too.
• I grind the green chilies in my mimi chopper so my kids don't freak out over "green" things in the soup.