1 - 14.5 oz large can diced tomatoes and green chilies
2 cups frozen corn, thawed; or 2 - 12 oz cans peaches and cream corn kernels, drained
1 – 19 oz. cream corn
1 - 14.5 oz. can black beans, drained and rinsed
2 tsp. chili powder
1 tsp. cumin
1 tsp. red chili flakes
Salt and Pepper, to taste
3 cups cooked, shredded chicken
1 ½ cups shredded Pepper Jack or Monterrey Jack cheese, plus more for topping
1 tbsp. lime juice
¼ cup chopped fresh cilantro
Toppings: shredded cheese, avocado, tortilla chips, sour cream, etc.
Instructions
In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeño and red pepper; sauté until vegetables are tender, 3-5 minutes. Stir in the flour and cook for a few minutes more.
Whisk in chicken broth and bring to a simmer. Stir in the cream and simmer until slightly thickened, about 5 minutes.
Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
Add the chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavours are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
Top with avocado, sour cream, tortilla chips, and your favourite taco toppings before serving.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/creamy-southwestern-chicken-corn-chowder/