Ranch Style Chicken Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast half, cut into bite size pieces
• 2 tablespoons margarine or 2 tablespoons butter
• 1 large sweet potato, peeled and sliced
• 1 medium onion, chopped
• 1 -2 fresh serrano chili pepper, seeded and finely chopped
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 3 cups chicken broth
• 1 (14 1/2 ounce) can hominy, rinsed and drained or 1 cup frozen whole kernel corn, thawed
• snipped fresh cilantro (optional)
• sour cream (optional)

Recipe

• 1 in a large saucepan or dutch oven, cook chicken, half at a time, in hot margarine until no longer pink.
• 2 remove chicken with a slotted spoon, reserving drippings in saucepan.
• 3 set chicken aside.
• 4 add sweet potato, onion, serrano peppers, coriander, and cumin to saucepan; add half of the chicken broth.
• 5 bring to boiling; reduce heat.
• 6 cover and simmer about 20 minutes or until vegetables are very tender.
• 7 cool slightly.
• 8 add sweet potato mixture to blender container.
• 9 cover and blend until smooth.
• 10 return to saucepan along with chicken, remaining chicken broth, and hominy.
• 11 heat through.
• 12 serve in bowls and garnish with cilantro and sour cream, if desired.