Spicy Southwest Corn Chowder

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 jalapeno peppers, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper, or to taste
• 3 (15.25 ounce) cans whole kernel corn, drained
• 2 cups chicken broth
• 1 skinless, boneless chicken breast, cut into small cubes
• 1 lime, cut into wedges (optional)
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat oil in large saucepan over medium-high heat. cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. add corn, chicken broth, and diced chicken.
• bring the soup to a boil. reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. remove saucepan from heat and let soup cool.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed soup to the saucepan.
• place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. garnish servings with lime wedges, cilantro, and sour cream.