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Chicken-Edamame Chowder

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 12-ounce package frozen sweet soybeans (edamame)
• 1 cup coarsely chopped green sweet pepper
• 1 cup chopped onion
• 2 jalapeno peppers, seeded and finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 14.5-ounce cans chicken broth
• 1 8-ounce carton sour cream
• 3 tablespoons all-purpose flour
• 2 medium zucchini, halved lengthwise and thinly sliced
• Shredded Monterey Jack cheese (optional)
• Snipped cilantro (optional)

Directions

1. In a large skillet cook chicken in hot oil over medium-high heat until lightly browned.
2. In a slow cooker combine chicken, soybeans, sweet pepper, onion, chiles, cumin, coriander, salt, and black pepper.
3. Pour broth over all and stir to combine.
4. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
5. If using low setting, turn to high setting.
6. Combine sour cream and flour.
7. Using a wire whisk, stir sour cream mixture and zucchini into chicken mixture.
8. Cover and cook for 20 to 30 minutes.
9. Top each serving with cheese and cilantro.

Attribution