1 jalapeno pepper, seeded and diced (or 1 tablespoon pickled)
4 cloves garlic, minced (2 teaspoons)
2 teaspoons ground cumin
¼ cup flour
4 cups chicken broth
2 cups half and half
½ red bell pepper, diced (1/2 cup)
1 can (4 ounces) diced green chilies
1 can (14 ounce) creamed corn
1 can (14 ounce) petite-diced tomatoes, drained
2 medium potatoes, peeled and diced (2 cups)
1-teaspoon Frank’s hot sauce
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper flakes
2 cups (8 ounces) Mexican blend cheese
3 cups shredded cooked chicken
Salt and pepper to taste
Instructions
Garnish with diced green onion, minced cilantro, sour cream, and extra cheese, Fritos or tortilla strips
In a Dutch oven or large soup pot melt the butter over medium heat. Add the onion, jalapeno and garlic and sauté for a few minutes until soft. Add ground cumin and cook another minute until fragrant. Sprinkle with flour and cook for another 1-2 minutes, stirring constantly.
Slowly add the chicken broth and half and half. Bring to a simmer and add the red bell pepper, green chilies, creamed corn, tomatoes, potatoes, Frank’s hot sauce, oregano and red pepper flakes. Continue simmering about 20-25 minutes or until the potatoes are tender. Reduce the heat to low and add the shredded cheese a handful stirring until melted. Stir in the chicken and warm through. Season to taste with salt and pepper. Enjoy with desired toppings.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/change-and-chowder/