Since I’m traveling to the gorgeous Southwest today, I thought it would be perfect to feature a southwestern dish today on NTTC.
Today’s recipe actually comes from a recommendation from one of my favorite readers… who I had a chance to meet this summer in Vegas when she became my BFF’s mother-in-law!
Thanks, Nancy, for sharing this corn chowder recipe with me. As expected, I changed it up slightly… in an attempt to lighten it up and to suit my picky palate. I’ll also say that I felt a little guilty eating something so creamy… I usually only go for broth soups. Knowing the nutritional content (which I’ve listed below) helped me make peace with the creaminess and just enjoy it. I think you will too.
The great thing about this recipe is that, like the Taco Soup recipe I shared a few weeks back, you likely have all the ingredients in your cupboard! I had to pick up some cream cheese, since that’s not one of my staples, but everything else was in my freezer or pantry!
Something additional that’s fabulous about this one… it’s a slow cooker recipe! So, you dump all the ingredients in the crock and enjoy how good it is when you get home!
Creamy Chicken Corn Chili Chowder
1 can corn, not drained
1 can Ro-tel
1 can Fire-Roasted Tomatoes, drained
1 package Hidden Valley Ranch Dip (powdered mix)
8 oz cream cheese, reduced fat
1 can black beans, rinsed and drained (optional)
1 Tbsp. cumin
1 tsp. chili powder
1 tsp. onion powder
2 frozen chicken breasts
diced red onion (optional)
1. Add corn and Rotel to the crockpot. Note: If you want to add the black beans, add them now.
2. Add spices and Ranch seasoning packet.
3. Add cream cheese.
4. Add frozen chicken. Cover and cook on low. Note: I used chicken tenderloins.
5. After about an hour, I decided to add more tomatoes.
6. After 6 hours, shred chicken and remove chowder from the crockpot. Garnish with diced red onions, if desired.
Per 1 cup serving:
CAL 325; CARB 30g; FAT 13g; PROT 16g; FIB 3g