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MK Spicy Southwest Chicken Chowder

October 1, 2015

Recently, Kevin and his good friend Matthew found a great recipe from Hungry Girl to the Max, The Ultimate Guilt-Free Cookbook.  They cooked this one together, making enough for two families.  The results- a fabulous dish that everyone in both families enjoyed!  Their version of “Spicy Southwest Chicken Chowder” is brought to you by his Kickstarter Backers.


32 oz. Fat Free/ Low Sodium Chicken Broth

2 cans 15 oz black beans, drained and rinsed

1 pkg Taco Bell taco seasoning

1 can of drained Navy beans

2 cans 14.75 oz can cream-style corn

2 c. chopped red bell pepper

2 c. chopped onion

1/3 c. jalapenos

1 c. skim milk

1/2 tsp. garlic powder

1/2 tsp. ground cumin

3 lbs raw boneless skinless chicken strips or breasts

1/2 tsp. salt

1/2 tsp. pepper

1/2 c. sour cream

1 c. instant Potato flakes


Tortilla strips


Sour Cream

Cheddar Cheese


In a crock pot, combine broth, beans, corn, bell pepper, onion, jalapenos, garlic, and cumin.  Season chicken with salt, pepper, and taco seasoning and place in the crock pot.  Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is cooked through.  Transfer chicken to a large bowl.  Shred with forks.  Stir shredded chicken back into the soup in the crock pot.  Stir in potato flakes and sour cream.  Serve in bowls.  Top with shredded cheese, sour cream, cilantro, and tortilla strips.  Enjoy!  (If you have a pressure cooker, like Matthew did, you can cook your chicken in that for a quicker cooking time.)

kev matt

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