Southwestern Chicken Chili
Ingredients
¼ cup
Kowalski's Unsalted Butter, melted
1 ½ cups
frozen corn kernels, thawed
1 ½ cups
julienne-cut red bell peppers
3-4 tbsp.
chopped jalapeño pepper
½ cup
chopped yellow onion
2 cloves
garlic, minced
2 tsp.
Kowalski's Original or Bold Chili Starter (from the Spice Aisle)
¼ cup
flour
6 cups
chicken stock
1 ½ cups
heavy cream
2 cups
pulled Kowalski's Signature Rotisserie Chicken (from the Deli Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste: finely chopped fresh cilantro, diced avocado, sliced green onion and shredded Monterey Jack cheese
Directions
- In a deep pot, heat butter over medium heat. Add corn, peppers, onion and garlic; sauté until onion is tender (5-6 min.).
- Add chili starter; cook for 1 min.
- Sprinkle flour evenly over vegetables; stir to coat.
- Slowly add stock, stirring to thoroughly dissolve the flour.
- Stir in cream.
- Reduce heat to low. Add chicken; cover and simmer for 10 min.
- Season to taste with salt and pepper.
- Ladle soup into individual serving bowls; garnish as desired.
Tasty Tip:
- When in season, use fresh sweet corn in this recipe rather than frozen.
