505 SOUTHWESTERN GREEN CHILE, CHICKEN, AND SWEET POTATO CHOWDER

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Chicken|Gluten-free|Soups and Chowders|Tex-Mex

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Ingredients

3 tablespoons olive oil

1 large onion, chopped

1 large sweet potato, peeled and cut into 1 ½-2” dice

1 green bell pepper, chopped

1 red bell pepper, chopped

1 small zucchini, cut into ½” thick half moons

1 teaspoon salt

2 cups chicken broth

1 cup 505 Southwestern Flame Roasted Green Chile – Medium

½ cup 505 Southwestern Chunky Green Chili Salsa – Medium

2 cups cooked chicken breast, shredded to bite-size pieces

1 cup frozen corn

1, 10.5 ounce can black beans, drained and rinsed

3 cups heavy cream

3 tablespoons cilantro leaves, chopped

2 limes, cut into wedges

1 bag 505 Southwestern Hint of Hatch Tortilla Chips

Instructions

Heat the oil in a large Dutch oven (5-6 quart) or soup pot over medium high heat. Add the onions and cook for 2 minutes until fragrant. Add the sweet potatoes, green and red bell peppers, zucchini, and salt to the pot and cook, stirring frequently, for 8-10 minutes until the veggies begin to get soft and the zucchini starts to lightly brown.

Add the chicken broth and bring to a boil. Reduce the heat to low and cook at a low boil for 15-20 minutes until the sweet potatoes are tender when pierced with a steak knife. Add the 505 Southwester Flame Roasted Green Chile and the Green Chile Salsa to the pot and stir to combine.

Add the shredded chicken, corn, beans, and cream to the pot. Bring back to a boil, stirring frequently. Reduce the heat to low and cook for 10-15 minutes more letting the flavors meld and the stock to slightly reduce and thicken.

Serve the chowder hot in bowls. Sprinkle the chopped cilantro over the top and serve with a lime wedge to squeeze just before eating. Sprinkle crushed Hint of Hatch tortilla chips over the top of the soup or serve on the side for the perfect crunch. DEVOUR!!!