Creamy Southwest Chowder Recipe

Creamy Southwest Chowder Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, sliced (adjust based on heat preference)
• 1 pound boneless chicken breast, cooked and shredded
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen corn
• 1 cup cheddar cheese, shredded
• Salt and pepper to taste
• 4 slices of bacon, cooked and crumbled
• Sour cream, for serving
• Fresh cilantro, chopped, for garnish

Instructions:

1. Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add onion, garlic, red bell pepper, green bell pepper, and jalapeño. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add spices and chicken: Stir in smoked paprika, cumin, and shredded chicken. Cook for a couple of minutes to blend the flavors.
3. Pour in broth and cream: Add the chicken broth and bring to a boil. Reduce heat to simmer, then stir in the heavy cream and corn. Cook for about 10-15 minutes until the soup thickens slightly.
4. Add cheese: Mix in the cheddar cheese and stir until melted and combined.
5. Serve: Ladle the chowder into bowls. Top each with crumbled bacon, a dollop of sour cream, and fresh cilantro.