Ingredients
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 poblano pepper, seeded and finely chopped 1 cloves garlic, minced
3 carrots, chopped
1 celery stalk, chopped
2 tablespoons all-purpose flour 1/4 cup brown sugar
2 cups chicken stock
4 potatoes, peeled and diced small
2 cups diced, cooked chicken
2 casn sweet corn, drained
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)
1 teaspoon ground cumin
1 poblano pepper, seeded and finely chopped 1 cloves garlic, minced
3 carrots, chopped
1 celery stalk, chopped
2 tablespoons all-purpose flour 1/4 cup brown sugar
2 cups chicken stock
4 potatoes, peeled and diced small
2 cups diced, cooked chicken
2 casn sweet corn, drained
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)
Directions:
- Melt the butter in a large Dutch oven or stock pot over medium heat. Add cumin and vegetables and saute until tender.
- Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour.
- Stir in sugar.
- Slowly stir in the chicken broth, scraping up any bits from the bottom of the pan as you stir, incorporating the flour and vegetables.
- Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
- Add chicken, corn and cream.
- Continue to simmer.
- Salt and pepper to taste.
Garnish with any of the following: fresh cilantro, sour cream, bacon, tortilla chips, cheddar cheese
Hi Sherry,
ReplyDeleteJust tried this today and we love it! Thanks for the recipe!
Abby