Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 4 cups chicken broth
- 2 cups shredded nacho cheese (or processed nacho cheese sauce)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced jalapeños, crushed tortilla chips, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add onion, bell pepper, and garlic. Sauté until tender, about 5 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes. Gradually add chicken broth, stirring constantly. Bring to a simmer.
- Stir in nacho cheese until melted and smooth. Add corn and cooked chicken back to the pot.
- Season with chili powder, cumin, garlic powder, salt, and pepper. Simmer for 15-20 minutes.
- Ladle into bowls and garnish with your favorite toppings. Enjoy Nacho Cheese Chicken Chowder!