MEXICAN-INSPIRED CHICKEN AND GNOCCHI CORN CHOWDER

Mexican-Inspired Chicken and Gnocchi Corn Chowder image

This tasty recipe is a great spin on chicken and gnocchi soup, and so easily adaptable! Great served as-is with tortillas, or leave the gnocchi out entirely and serve with drop dumplings or over biscuits. Wonderful, deep flavor and a filling meal on a chilly night!

Provided by SunnyDaysNora

Time 55m

Yield 10

Number Of Ingredients 21

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Ingredients

¼ cup butter
1 large yellow onion, thinly sliced
1 anaheim pepper, raw
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon ground thyme
⅓ cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
¾ pound cubed, cooked chicken
1 ½ cups canned whole kernel corn, drained
1 large tomato, diced
2 large carrots, sliced
3 peppers dried red chile peppers, chopped
1 (16 ounce) package gnocchi

Steps:

Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
Add gnocchi and cook until it floats to the top, about 2 minutes.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 23.3 g, Cholesterol 67 mg, Fat 18.4 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.6 g, Sodium 668.7 mg, Sugar 3.3 g