Spicy Chicken and Sweet Potato Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, cored and diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 quart chicken broth
- 2 cups peeled and diced sweet potatoes
- 2 cups fresh corn kernels
- 1/2 cup fire-roasted green chiles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Sea salt
- Freshly ground black pepper
- 1/2 cup heavy cream
Instructions
- Heat the oil in a large pot over medium heat, add the onion, garlic, and bell pepper, and cook for 5 minutes or until the vegetables begin to soften.
- Push the vegetables to the side and cook the chicken for 5 minutes, stirring constantly, until lightly browned. Add the broth, sweet potatoes, corn kernels, chiles, cumin, paprika, and cayenne pepper. Season generously with salt and pepper. Bring to a simmer, cover, and cook for 15 minutes, until the sweet potatoes are just cooked.
- Stir in the heavy cream and cook for 5 more minutes.
- Chill, cover, and store leftovers in fridge for up to 2 days.
Notes
Feel free to use frozen corn kernels in this recipe. Simply defrost before adding to the soup.
Find it online: https://www.thetastetourist.com/taste-bytes-snow-days/