- Cut chicken into cubes. In a 4-quart Dutch oven heat oil over medium heat. Add chicken, onion, sweet pepper, garlic, and jalapeno peppers; cook and stir until chicken is browned and vegetables are tender. Add zucchini; cook 2 minutes more. Add broth, lima beans, cumin, coriander, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a small bowl stir together the sour cream and flour.
- Whisk sour cream mixture into soup. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. To serve, ladle into bowls. Season to taste with salt and ground black pepper. Sprinkle with cilantro and cheese. Makes 6 servings (8 cups total chowder).
From the Test Kitchen
Prepare as above through Step 1. Divide flour-sour cream mixture into small storage or freezer containers for each member. Divide soup and transfer to 3-quart storage containers or 3-quart freezer containers for each member. Cover and refrigerate up to 3 days or freeze up to 1 month.
You can use a 12-quart pot to make a double batch. Cook chicken at pound at a time (if you try to cook more, the chicken won't brown).
Thaw chowder, if frozen, in refrigerator 24 hours. Transfer thawed or refrigerated chowder to a 4-quart Dutch oven. Bring to boiling, stirring frequently. Stir sour cream mixture and add. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve as above.
Nutrition Facts(Chicken Chowder)
- Per serving:
- 291 kcal cal.,
- 12 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 62 mg chol.,
- 730 mg sodium,
- 21 g carb.,
- 5 g fiber,
- 2 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet