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Source: America's Favorite Food Associations

Tex-Mex Chicken Chowder
Hearty and robust, a meal in itself
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Serves: 8
Prep Time: 40 minutes
Cook Time:
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2 pounds chicken breasts, boneless, skinless, cut in cubes
1 can (14 1/2 ounces) tomatoes, drained, juice reserved,chunks
1 tablespoon canola oil
3 summer squash, slice thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup sweet green pepper, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup jicama, sliced
1 can (14 1/2 ounces) low sodium chicken broth
1 tablespoon cilantro, chopped
1 1/2 cups corn, fresh, cut from cob

In a large Dutch oven, place oil and heat over medium temperature. Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes. Add onion and green pepper; cook about 5 minutes, stirring. Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes. Add corn and liquid from can of tomato chunks. Cover and cook on low heat about 10 minutes. Add squash, cumin, salt, pepper and tomato chunks. Cover and cook on low about 5 minutes. Add jicama and cilantro and cook 5 minutes more. Serve with tortilla chips, if desired.

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