It’s November! I can hardly believe it! It rained on Halloween and since then, has been sunny but cooler. It’s finally beginning to feel like fall. We don’t get the seasons here in Southern Cali but it is nice to have a little bit of a change in climate.
Since it’s cooled down, I’ve been baking like a crazy person and cooking all sorts of yummy soups and crock pot meals. I can’t help it! The cool weather does it to me! Does it do it to you, too? What do you like to make when the weather changes and fall is here?
One of my favorite quick soup dinners, is this Southwestern Corn Chowder. It’s so easy because it cooks all in one pot and takes about 30 minutes from start to finish. I’ve even used canned chicken with this and cut the time down a few minutes. It’s one of those chowders that everyone loves.
It’s also great because my boys love it and they’re getting a veggie down without feeling like they’re eating veggies, you know? You really can’t go wrong with this corn chowder – it’s definitely a win-win!
- 2 Tbsp. olive oil
- 2 lbs. boneless, skinless chicken breasts, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth (1 can)
- 1 tsp. cumin
- salt & pepper, to taste
- 2 cups evaporated skim milk (or heavy cream)
- 1 can Mexican style corn
- 1 (7-oz) can chopped green chilies
- Monterey Jack cheese, shredded
- tomato, diced
- avocado, diced
- cilantro, chopped
- tortilla chips, crushed
- In a large saucepan, over medium-high heat, warm olive oil. Add chicken pieces and lightly cook. Add in onion and garlic and cook until onion is opaque.
- Pour in chicken broth, cumin and salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 5 minutes.
- Add in evaporated milk, corn and chilies. Cook and stir over low heat until thoroughly heated.
- Serve in bowls with cheese, tomato, avocado, cilantro and chips sprinkled over the top. Enjoy!
Looking for more quick dinner ideas? You’ll love these too: