Name: Chicken & Potato Chowder Recipe
Prep time: 10
Cook time: 30
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp butter

2 tbsp olive oil

½ cup diced celery

½ cup diced yellow onion

½ cup diced carrots

2 garlic cloves, peeled and minced

4 tbsp all-purpose flour

4 cups Aneto Chicken Broth

2 cups diced russet potato

2 cups rotisserie chicken, pulled or chopped

1 cup half & half

salt and pepper to taste

Lemon-Herb Topping:

1 tbsp lemon juice

1 tbsp olive oil

3 tbsp chopped fresh parsley

3 tbsp chopped fresh basil

3 tbsp chopped fresh cilantro

pinch of crushed red pepper flakes

pinch salt and pepper

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Instructions:

Heat butter and olive oil in a large pot or Dutch oven over medium-high heat.
Once hot and melted, add the celery, onion, carrots, and garlic, and sauté for 5 minutes.
Add the flour, stir to combine with the veggies, creating a roux.
Add the broth, whisk to combine, and bring to a simmer.
Once simmering, add the potatoes, and cook for 10 minutes, stirring occasionally.
Add the chicken and half & half, stir to combine, and reduce the heat to medium-low. Continue to cook for 10-15 minutes or until the potatoes are tender. Season to taste with salt and pepper.
While the soup is cooking, place lemon juice, oil, fresh herbs, pepper flakes, salt, and pepper in a medium bowl, stir to combine the topping.
Divide the chicken & potato chowder between bowls and drizzle with lemon-herb topping.

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Chicken & Potato Chowder Recipe

About this recipe