TEXAS CHOWDER

Texas Chowder image

Provided by Regina Knott @rknotthere

Categories Chicken

Number Of Ingredients 23

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1 1/2 pound(s) chicken breasts, boneless and skinless cubed
1 tablespoon(s) butter
1 tablespoon(s) olive oil
1/2 cup(s) yellow onion, diced
3 clove(s) fresh garlic, chopped
1 stick(s) celery, diced
1 - red bell pepper, diced
1-2 - fresno peppers, or jalapenos diced or more for extra spice
4 - roasted anaheim peppers, seeded, peeled and diced or a small can of green chilis
1 can(s) diced tomatoes with garlic and onion
4 can(s) chicken broth
1 1/2 teaspoon(s) chili powder
1/4 teaspoon(s) oregano, dried
1/4 teaspoon(s) cilantro, dried
1/2 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1/4 teaspoon(s) cumin
2 - medium russet potatoes peeled and cubed into 1 inch cubes
1 1/2 cup(s) frozen corn
1 cup(s) milk
1 jar(s) 15 oz cheeze whiz
1 - 8 oz cream cheese softened
1 tablespoon(s) corn starch

Steps:

Over medium heat: Saute the onions, garlic, peppers, celery in the butter and olive oil for about 2 minutes.
Add tomatoes,broth, and spices and bring to a simmer
Add chicken and simmer for about 30-45 minutes or until chicken is done and spices marry with vegetables.
Add potatoes and corn and cook for about 15 minutes longer or until potatoes are done.
Add Milk and return to simmer
Melt cream cheese in microwave and add to soup stirring constantly to keep from separating.
Add Cheese Whiz and stir to melt.
Return to a simmer and take out a ladle of the broth and mix with corn starch and return to pan. Cook for about 5 more minutes and then enjoy!
Serve with a dollop of sour cream and your favorite corn chips.