Nacho Cheese Chicken Chowder

By vealam

Ingredients

• olive oil, for sauteing
• 2 stalks celery, diced
• 1 yellow onion, diced
• 1 fire-roasted red pepper (jarred), diced
• 4 cloves garlic, minced
• 1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
• 1/2 teaspoons dried thyme
• coarse salt and fresh black pepper
• 1.25 pounds boneless chicken, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 2 + 1/2 cups peeled and cubed russet potatoes
• 1 + 1/2 cups corn
• 2 tablespoons fresh chopped parsley
• 1 cup half & half
• 2 heaping cups shredded sharp white or yellow cheddar cheese
• plain corn tortilla chips, for serving

Details

Servings 6
Preparation time 20mins
Cooking time 70mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat. Add the celery, onion, red pepper, garlic, jalapeños and thyme. Season well with salt and pepper. Cook until tender about 5 minutes, stirring often.
Season the chicken well with salt and pepper. Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken. Cook, turning to brown on all sides.
Add the vegetables back in with the broth, potatoes, corn and parsley. Season with about 1 teaspoon coarse salt (or 1/2 teaspoon table/fine salt) and 1/8 teaspoon black pepper. Bring to a simmer and cook 30 minutes.
Stir in the half & half and the cheese. Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens. Taste and season as needed before serving. Serve with tortilla chips.