Tuesday, October 29, 2013

Tasty Tuesday: Tex-Mex Chicken Corn Chowder

Abbey shared this recipe... it's a fall favorite served with sweet, buttery cornbread!

The Ingredients:

  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream style corn, undrained
  • 1 can (14.5 oz diced tomatoes with garlic & onion, undrained
  • 1 can (15 oz) black beans or red kidney beans, drained & rinsed
  • 1 cup chicken broth
  • 1-2 cups cooked chicken, cubed or shredded
  • Optional: spices to taste (cumin, garlic powder, southwestern blend, etc)
  • Toppings & extras (shredded cheese, sour cream, avocado, fresh cilantro, tortilla chips)

The Directions:

Combine all ingredients & bring to a boil. Reduce heat, cover & simmer for 5 minutes. Spoon into bowls & add desired toppings. YUM!

And click here for the cornbread recipe that Abbey bakes to go with this tasty chowder!

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