A hearty chowder with a Texas twist, Texas Chicken Chowder feeds a crowd and really shines the day after it’s made! Don’t skimp on the toppings!
From Bridget Edwards of Bake to 350.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 2 tablespoons Olive oil
- 2 Yellow onions, chopped
- 2 tablespoons Butter
- 2 cans (4 oz size) chopped green chiles
- 3 tablespoons Plain flour
- 2 teaspoons Kosher salt
- 2-½ teaspoons Chili powder, such as Ancho
- 1-½ tsp Cumin
- ½ teaspoon Ground red pepper
- 6 cups Chicken broth or bone broth
- 3 books (Or More) Russet Potatoes, Peeled And Cut Into Bites
- 4 cups Shredded roast chicken
- 2 cans (size 15 oz) black beans, rinsed and drained
- 2 cups Frozen corn kernels
- 8 ounces, weight Sharp cheddar cheese, grated
- Freshly cracked black pepper
- Avocado, sour cream, sliced jalapenos, fresh pico de gallo and limes, to serve
Preparation
In a large Dutch oven or pot, heat the olive oil until it simmers. Add chopped onion and cook until softened, about 8-10 minutes. Stir in butter and green peppers. Once the butter has melted, add the flour plus the salt and spices. Stir constantly until the flour is absorbed and the spices are fragrant, about 2 minutes.
Add chicken broth and potatoes. Bring to a boil, then lower the heat and simmer for 15 minutes, or until the potatoes are tender and can be pierced easily with a fork.
Use a slotted spoon to remove about 3 cups of potatoes from the soup. It’s okay if you get onions and peppers too. Put aside. Use an immersion blender to puree the soup in the pot. You can also blend the soup in batches using a blender.
Return the reserved potatoes to the soup, along with the chicken, beans, and corn. Cook until heated through. Add cheese, stirring until melted. Season with freshly ground pepper and more salt, if needed.
The soup is even better the day after it is prepared! Serve with all the garnishes and a squeeze of lime.
