Easy Cheesy Fiesta Chowder
THM:S, low carb, gluten/egg/nut free
Serves: 14
  • 3 lb. chicken breast
  • 2 tsp. each cilantro, dill weed
  • 1½ tsp. each chili powder, cumin, garlic powder, paprika
  • -
  • 4 c. chicken broth
  • 3 c. shredded cheddar cheese
  • 1 c. heavy whipping cream
  • 1 14.5-oz. can diced tomatoes
  • 1 6-oz. can black olives, drained and sliced
  • 1 c. frozen green peas
  • Salt, to taste
  1. Cook the chicken breasts and spices in a large crockpot (at least a 6-qt. crockpot) on high for 2 hours or until the chicken is cooked through (this will take longer if the chicken is frozen). Shred the chicken in the crockpot using two forks. Don't drain the broth.
  2. Add the rest of the ingredients, stir, and cook on high for an hour or until the soup is hot and the cheese is melted. Stir and serve.
  3. My Sour Cream Cornbread pairs great with this soup! (You can find the recipe on page 167 of my cookbook.)
Recipe by Briana Thomas at https://www.briana-thomas.com/easy-cheesy-fiesta-chowder/