Chipotle-Chicken Chowder
1 tablespoon olive oil
1-1/2 cups chopped red and/or green sweet pepper
3/4 cup chopped onion
1/4 teaspoon ground cumin
1 14-ounce can reduced-sodium chicken broth
2 cups cubed, peeled potatoes
1/2 cup water
1 to 2 teaspoons chopped canned chipotle peppers in adobo sauce
1-1/2 cups chopped cooked chicken (about 8 ounces)
1 12-ounce can (1-1/2 cups) evaporated fat-free milk
3 tablespoons cornstarch
Sliced green onions (optional)
Recipe Directions
1. Heat oil in a large saucepan over medium heat. Add sweet pepper, chopped onion, and cumin; cook for 3 minutes, stirring occasionally.
2. Carefully add chicken broth, potatoes, the water, and chipotle peppers. Bring to boiling; reduce heat. Simmer, covered, about 8 minutes or until potatoes are tender. Stir in chicken.
3. Gradually stir about 1/3 cup of the milk into cornstarch in a small bowl; stir into broth mixture in saucepan. Add the remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Garnish with sliced green onions, if desired. Makes 4 servings.