Chicken and Corn Chowder

• Gluten free

• Meat

  • 1 lb Chicken breasts, skinless and boneless

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 14 oz can Corn, kernels
  • 1 14 oz can Cream-style corn
  • 3 cloves Garlic
  • 2 Green onions
  • 1 Onion, medium

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 2 tbsp Sriracha sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 cups Milk
  • 1/2 cup Monterey jack cheese

Found on jocooks.com

Description

Directions

• In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
• To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
• Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
• Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.

Nutrition