Chicken Taco Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 onion yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 6 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 pound cooked chicken, shredded
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and smoked paprika and cook for 1 minute more.
- Pour in chicken broth, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and heavy cream. Heat through.
- Stir in cilantro. Season with salt and pepper to taste.
- Serve hot with your favorite taco toppings.
