Recipe for Tex-Mex Chicken Chowder 1 
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Yield:
6
Ingredients:
Amount Ingredient
2 lb skinless boneless chicken breast cut in cubes
1 x (14 1/2 oz.) can tomato wedges drained, juice
reserved
1 tbl canola oil
3 x summer squash sliced thin
1 x clove garlic minced
1 sm onion sliced
1 tsp ground cumin
1/2 cup chopped sweet green pepper
1/2 tsp salt
1/2 tsp pepper
3 x tomatillos cut in wedges
1 cup sliced jicama
1 can low sodium chicken broth (14 1/2 oz.)
1 tbl chopped cilantro
Instructions:
Instructions: In 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 wedges. Cover and cook on low heat about 10 minutes. Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes. Add jicama and cilantro and cook 5 minutes more. Serve with tortilla chips, if desired.

Cuisine: "Mexican"

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