Spicy Chicken Corn Chowder

Source: bakingwithjoshandange.com

Ingredients
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, diced
  • 2 jalapeños, seeded and diced
  • 1/4 cup all-purpose flour
  • 2 teaspoons paprika
  • 4 cups chicken broth
  • 1 1/2 cups red potatoes, diced
  • 1 1/2 cups corn, frozen or fresh
  • 4 oz can green chilies
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 1 rotisserie chicken, shredded
  • 1/2 cup sour cream
 
Instructions
1. Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion, red pepper, and jalapeños.
 
2. Sauté for 4-5 minutes until veggies are soft. Stir in the flour and paprika.
 
3. Add chicken broth and potatoes. Bring soup to a boil.

4. Simmer on medium-low heat for 12-15 minutes, stirring occasionally until potatoes are tender.
 
5. Add corn, green chilies, Worcestershire sauce, salt, pepper, cayenne, and thyme.

6. Simmer for 1 minute. Stir in chicken and simmer for an additional 2-3 minutes.

7. Remove from heat and stir in sour cream.