Southwestern Chicken Chowder
From canesgirl1186 14 years ago
- 1+ hours to make
- Serves 4
Ever since I mastered my chicken soup recipe, I've been inventing other types of soups with the basic chicken soup base. I had some leftover rotisserie chicken, but it wasn't enough to feed my fiance and I, so I decided to add shrimp. Read more I didn't want a basic soup, so I scoured my cabinets and found all the ingredients in this dish. I have to say, it was a very good soup/chowder creation, hence my Southwestern Choup (get it? chowder and soup...I love my made up language). Enjoy! See less
Ingredients
- 8 oz rotisserie chicken (or raw, 2 to 3 chicken breasts cut into bite sized pieces) shopping list
- 10-15 shrimp, peeled and devined shopping list
- 1 can seasoned black beans shopping list
- 1 can diced tomatoes shopping list
- 8 cups chicken broth shopping list
- 1 cup frozen corn shopping list
- 1 yellow onion, chopped shopping list
- baby carrots shopping list
- 3 cloves garlic, minced shopping list
- salt and cracked pepper to taste shopping list
- 1/2 tsp cayenne shopping list
- 3 tbsp hot sauce shopping list
- 1 tbsp margarine shopping list
How to make it
- In a large pot, saute onions and garlic add salt and pepper. Once onions become tender and translucent add chicken. If using raw chicken, saute until cooked. If using already cooked chicken, add into pot and heat. Drain tomatoes and add to pot. Mix until liquids have reduced then add black beans. Combine until everything is heated thoroughly. Add chicken broth, cayenne, carrots, corn, margarine and hot sauce. Bring to a boil and reduce to a simmer for at least 45 minutes.
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