CHICKEN CHILI CORN CHOWDER
6-8 servings

This soup is a great variation to chili, very elegant, and delicious! Serve with hot "good earth" rolls.

3-4 Cups cooked, diced chicken (1 1/2 lbs. boneless)*
1/2 C. finely chopped onion
3 TB flour, whole grain preferred
2 TB olive oil
2 cloves garlic, minced
2 C. chicken broth ( I use Frontier chicken broth powder and water to equal 2 C)
2 C. hot water
1 tsp. cumin, ground
2 C. half and half
2 C. Monterey Jack
1- 16 oz can creamstyle corn
1 - 4 oz can green chili, chopped
1/4 tsp. hot pepper sauce - (optional)
salt and pepper to taste

Saute onion, and garlic in olive oil until transluscent in a stock pot. Stir in flour over low heat and slowly stir in chicken broth, and water. Heat until thickened slightly. Add cumin, half and half, creamstyle corn, green chilis, and hot pepper sauce (opt) to the soup base and simmer together for 15-60 minutes. Add chopped chicken, stir in shredded cheese until melted, adjust seasonings to taste. (Don't boil the soup once the cheese is added or it will become stringy.) To serve: garnish with chopped medium tomato and 1/2 C. fresh minced cilantro.

*A quick way to cook up 1 1/2 lbs. of boneless chicken breasts is to pressure cook them in a Duromatic Pressure Cooker for 8 minutes at the 2nd red ring and allow the pressure to come down naturally. While soup base is simmering, For more information about recipes and products contact marilyn@urbanhomemaker.com or call at 1-800-552-7323. cook and dice the chicken.