Chicken Chowder

Chicken and loads of vegetables make this low-calorie main dish soup filling and satisfying.

860views
1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Yields:
8 cups total chowder
Prep:
40 mins
Cook:
15 mins
Rate me!


Chicken Chowder

Ingredients
1
pound skinless, boneless chicken breast halves
1
tablespoon olive oil or cooking oil
1
medium onion, chopped (1/2 cup)
1
medium green, yellow, or red sweet pepper, coarsely chopped
3
2
jalapeno chile peppers, seeded and finely chopped
2
small zucchini and/or yellow summer squash, coarsely chopped
2
14 ounce can reduced-sodium chicken broth
1
10 ounce package frozen baby lima beans or one 12-ounce package frozen sweet soybeans (edamame)
2
teaspoons ground cumin
2
teaspoons ground coriander
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
8 ounce carton dairy sour cream
2
tablespoons all-purpose flour
 
Salt and ground black pepper
 
Snipped fresh cilantro (optional)
 
Shredded Monterey Jack or asadero cheese (optional)

Directions

  1. 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.
  2. 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

Cooking Club Directions:

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.

Test Kitchen Tip:

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).

Reheating and Serving:

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
Your Comment:
close
close
close
close