Creamy Mexican Chowder

I had all these grand intentions about the creative cooking I was going to be doing this new year, but life seems to have gotten the better of me and I am lucky to be throwing together a semi decent dinner at all most nights, yet alone typing it up into a blogpost!   Finally I decided that the creativity may have to wait for a new day and I may as well post a few new recipes I discovered this fall, but hadn't gotten around to blogging about yet. I've made this soup several times now--for my family and for a church function--and it's already quite well-loved by family and friends.    It's creamy and full of great Mexican flavor and perfect for a cold winter's night.  We serve it up in our homemade breadbowls  to make it extra special!  Enjoy!
Recipe adapted from 71 Toes. 

Click here for printable recipe. 

Posted by Lara

Makes 4-5 servings.

The ingredients:

1 onion, chopped
2 cloves garlic, crushed
1 Tbs. olive oil
1 can (16-oz.) chicken broth
1 pkg. (8-oz.) cream cheese, softened
1-1/2 lbs. chicken, cooked and shredded (I threw a few frozen breasts into the crockpot for a few hours)
1-1/2 tsp. chili powder
1/2 tsp. cumin
1 cup chunky salsa
1 can (16-oz.) whole kernel corn, drained
1 can (16-oz) black beans, drained
1/2 cup cream (or milk)
1/2 bunch cilantro, chopped
1 avocado, peeled and chopped

Directions:  Sauté onion and garlic in 1 tablespoon olive oil until softened.  

Add broth, cream cheese, chicken, chili powder, cumin, salsa, corn, beans and cream and  bring it all to a boil. 

Simmer for 10-15 minutes.    Add the cilantro and chopped avocado and simmer for an additional 2 minutes.

Serve piping hot in a bread bowl. Makes 4-5 servings.



Enjoy!