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Chicken Chili Chowder

Chicken Chili Chowder

The ultimate comfort food, Chicken Chili Chowder is creamy, hearty, and packed with flavor. This easy weeknight dinner will keep you warm and satisfied. Perfect for sharing with family or friends, make it tonight for a cozy meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

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
  • 1/2 cup salsa verde
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 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
  • 1/2 cup sour cream
  • to taste shredded cheddar cheese for topping
  • to taste sour cream for topping

Equipment

  • Frying Pan
  • Large Pot
  • Saucepan
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. In a large saucepan, heat the canola oil over medium heat. Add the chopped onion and sauté until it becomes tender and translucent, about 5 minutes.
  2. Add the cubed potatoes, chicken broth, condensed cream of chicken soup, salsa verde, chili powder, garlic powder, ground cumin, pepper, and salt. Stir well to combine. Bring this mixture to a boil, then reduce the heat to low.
  3. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  4. Gently fold in the cubed cooked chicken, rinsed and drained great northern beans, and cream-style corn.
  5. Just before serving, stir in the sour cream to create a creamy texture. Taste and adjust seasoning if necessary.
  6. Serve the Chicken Chili Chowder hot, topped with shredded cheddar cheese and additional sour cream if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.