Confessions of an Unintentional Domestic Goddess

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Tex-Mex Chicken Chowder

on February 3, 2011

OMG! Once again, I read it wrong and it turned out ah-maz-ing! Sorry my friends, I don’t have a pic to share, it was gone too quickly and I thought if it too late! Sooooo good!

Tex-Mex Chicken Chowder

1 lb boneless skinless chicken breast chopped

1 cup uncooked brown rice

1 can (4oz) chopped green chilies

1 C salsa verde/green enchilada sauce

1 each chopped green, red, and yellow bell peppers

1 medium onion chopped

3C water

2C frozen corn

2 to 3 fresh cloves of garlic chopped or pressed

2tbsp olive oil

1tsp ground cumin

1tsp salt

1C (8oz) reduced fat sour cream

1/2C (4oz) shredded cheddar cheese

1. in a Dutch oven over medium heat, cook chicken, peppers, garlic and onion in oil until vegetables are crisp-tender. Stir in water, corn, rice, green chilies, green salsa, cumin and salt. Bring to a boil. Reduce heat, cover and simmer for 35 to 40 minutes, or until rice is tender.

2. Remove from heat, stir in sour cream and cheese until cheese is melted. Serve with tortilla chips and chives if desired.

So good, and reheats well. My husband wants me to use a Poblano pepper next time I make this. It would add a different flavor.  If  you like Tex-Mex food, you will so love a nice hot bowl of this on a cold day! Enjoy!

If you want to cut some of the calories, feel free to omit the cheese and use fat free sour cream.

4 responses to “Tex-Mex Chicken Chowder

  1. sounds great and nice tip on cutting the calories;)

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