Southwestern Chicken Chowder
Currently I’m sitting in front of a computer with a cup of black coffee in front of me. I’m supposed to be writing out my grocery and to do list for today. I’m not.
I’m a little sore because I started working out again and that gives me a little bit of satisfaction as I stretch and yawn, maybe because I feel like I actually did something to challenge myself. This is the story I’m sticking with instead of thinking about the fact that I haven’t lifted weights in what feels like centuries and my performance and the gym on Monday was laughable.
Under the same heading of satisfaction is the fact that my pants are loose, that they are worn out yoga pants that have lost their elasticity and lively bounce, among the relics from my first (??) pregnancy, matters not.
It has been my goal to write more, mostly because it balances out my brain and gives me a bit of an outlet for creativity and is better than repainting all the rooms in my house or learning to play the bagpipes. I don’t have much for you today except to say that I’m blessed and hoping to enjoy a great day. I’m hoping the same for you!
I recently experimented in the kitchen and came up with a recipe that has become a family favorite. While I wouldn’t necessarily list this in the “healthy” category it is awfully good. You can, of course substitute the ingredients with lower fat and fat free nonsense I would suggest, however that you simply enjoy this in moderation. Oh! It also goes really well with jalapeno cornbread.
Southwestern Chicken Chowder
4 Chicken Breasts – cooked and shredded
½ stick salted butter
½ chopped sweet yellow onion
1 drained can of tomatoes and green chilis (I prefer hatch)
1 drained can of sweet corn
1 pkg of cream cheese
¼ cup sour cream
1 tbsp flour
2-4 cups milk
Garlic powder, onion powder, sea salt, chili powder and smoked paprika
Cheddar cheese and tortilla strips for toppings
In a large pot, preferably your favorite large cast iron, melt your butter and add your onions. Sauté them until they are beginning to get tender and add your chicken. Continue to sauté until the onions are almost glassy. This is a good time to add your seasonings to taste because they will really become part of your flavor if they are added as you sauté. Add in your tomatoes and chilies as well as your corn. Just warm them, and add your cream cheese. It should melt and when it does add your flour and stir and heat until you’ve got one globby white mess. Pour in your milk and stir in your sour cream. Continually stir and heat on low to medium. Once it’s bubbly it should thicken. Continue to boil for a few minutes and you’re done. Top with cheddar and chipotle tortilla strips and enjoy!
