Easy Santa Fe Chicken Corn Chowder

iVillage Member
Registered: 10-31-1999
Easy Santa Fe Chicken Corn Chowder
Fri, 12-07-2012 - 8:51am

Easy Santa Fe Chicken Corn Chowder

This creamy soup is simple to prepare. The Santa Fe cooking cream adds great flavor and texture while the corn and potatoes add some heartiness.  Servings: 6

1-1/2 lb potatoes, cut into 1/2" dice
4 cups chicken broth
11 oz can Mexicorn, drained
4-1/2 oz can chopped green chili peppers, undrained
10 oz Santa Fe Blend Cooking Cream (pictured below)

2 cups diced cooked chicken
1 cup shredded colby jack Cheese
5 scallions, sliced

In a large Dutch oven or saucepan, boil potatoes in chicken broth, covered, until fork tender.  Lower heat to medium.  Mash gently into smaller pieces.  Add Mexicorn, green chili peppers, and cooking cream.  Mix well until cream is completely blended.  Stir in chicken, bring to a boil, then simmer 5 minutes.   Remove from heat and stir in cheese. Garnish each with sliced scallions.

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