Southwestern Chicken Chowder
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
Spicy, southwestern chicken chowder made in less than an hour.
  • 2 chicken breasts
  • 4 cups chicken stock
  • 4 tablespoons taco seasoning
  • 1 1/2 cups diced onion
  • 2 cloves minced garlic
  • 1 cup diced celery
  • 1 cup diced sweet peppers
  • 1 diced carrot
  • 3 cups diced potatoes
  • 2 jalapeno peppers
  • 2 cups corn
  • 1 cup medium salsa
  • 1 - 2 tablespoons lime juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Greek seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • fresh cilantro
To serve
  • strips of corn tortillas
  • cheddar cheese
  • green onions - optional
  1. Add the taco seasoning, salt, pepper, garlic, cumin and Greek seasoning to the chicken broth. Add the chicken breasts and cook for 15 minutes over medium heat in the chicken stock. Remove from broth, cover and let cool.
  2. Add the onions, peppers and celery to the chicken stock. Cook for 10 minutes over medium heat.
  3. Add the potatoes, carrot, corn and jalapeno peppers to the broth. Cook until tender, about 15 minutes. Using a potato masher, mash up the vegetables until you have small pieces of vegetables.
  4. Dice the chicken and add with the salsa and cook for another 10 minutes.
  5. Just before serving add the cilantro and lime juice. Taste to adjust seasoning.
  6. Serve with corn taco strips, cheddar cheese and green onions.
  7. To make corn tortilla strips, preheat oven to 400 degrees. Cut corn tortillas into thin strips. Spray with cooking spray. Add a little salt. Put the strips on a greased cookie sheet. Bake for 10 - 15 minutes until crispy. Watch carefully that they do not burn.
Recipe by Recipes Food and Cooking at