Chicken Chili Chowder

• Gluten free

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 1 can Cream-style corn
  • 1/2 tsp Garlic powder
  • 1 can Great northern beans
  • 1 Onion, medium
  • 5 Red potatoes, medium

• Canned Goods

  • 1 can Chicken broth
  • 1 can Cream of chicken soup, condensed

• Condiments

  • 1/2 cup Salsa verde

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Canola oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 Cheddar cheese and additional sour cream
  • 1/2 cup Sour cream

Found on the-girl-who-ate-everything.com

Ingredients

• 1 medium onion, chopped
• 2 teaspoons canola oil
• 5 medium red potatoes, cubed
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ½ cup salsa verde
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon pepper
• ¼ teaspoon salt
• 2 cups cubed cooked chicken breast
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-3/4 ounces) cream-style corn
• ½ cup sour cream
• Shredded cheddar cheese and additional sour cream for topping, optional

Directions

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. Stir in sour cream right before serving. Serve with cheese and sour cream if desired.