Southwest Chicken Corn Chowder
This recipe may seem like it would be overly heavy, but it's surprisingly lighter and so tasty. It could be a new favorite in the house!
Servings: 8 servings
Calories: 359kcal
Equipment
Ingredients
- 2 tbsp oil
- 1 lb chicken breast cut into cubes
- 1 small onion diced
- 12 oz butternut squash frozen, diced
- ¾ cup barley quick cooking
- 1 oz taco seasoning
- 4 cup chicken broth
- 15 oz black beans drained and rinsed
- 15 oz corn drained
- 1 cup half and half
- ½ cup salsa
- ½ cup fresh cilantro chopped
Instructions
- Place oil, chicken, and onion into a dutch oven or similar stockpot.2 tbsp oil, 1 lb chicken breast, 1 small onion
- Heat on medium heat until chicken is browned.
- Stir in squash, barley, taco seasoning, and broth.12 oz butternut squash, ¾ cup barley, 1 oz taco seasoning, 4 cup chicken broth
- Heat on medium-high until boiling.
- Reduce heat and cover, continuing to boil for 10 minutes.
- Stir in black beans, corn, half & half, and salsa, Continue to heat until hot.15 oz black beans, 15 oz corn, 1 cup half and half, ½ cup salsa
- Serve topped with fresh cilantro.½ cup fresh cilantro
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 47g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 918mg | Potassium: 863mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5272IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 3mg