Here's what you'll need
Fire Roasted Corn Chowder with Chicken, Cilantro, and Lime
3 Tbsp olive oil
1 tsp chili powder
1 tsp cumin
2 chicken breast, cooked and chopped
3 roma tomatoes
3 cans fat-free chicken stock
1 14 oz canned tomatoes with mild green chilis
1 14 oz can coconut milk
1 10 oz pkg fire roasted corn or 3 ears of corn fire roasted on the grill
1 large sweet potato, diced
5 cloves garlic, minced
Salt & Pepper
This recipe can use left over cooked chicken from a previous meal. Tonight I used two frozen chicken breast that I thawed din the microwave and chopped. I sauteed the chicken in a non-stick pan to cook it prior to adding it to the soup.
Chop your vegetables so they are ready to add when needed.
In a large stock pot, add olive oil and spice to the pan. Heat for about a minute to infuse the flavor into the oil. Add garlic and onions and sautee about 2 minutes to soften.
Add tomatoes, fire roasted corn, and sweet potatoes to the onion mixture. Stir to combine.
Add canned tomatoes with chilies to mixture.
Add chicken stock and stir. Bring to a boil and simmer 20 minutes until vegetables are soften.
Once vegetables have soften, add chicken.
Add coconut milk reduce temperature and simmer an additional 10 minutes. Do not bring to a boil.
Add 2 tablespoons of lime juice (I used the kind that comes in a plastic bottle), drizzle with agave nectar, and top with fresh chopped cilantro.