Recipe courtesy of Tidy Mom
“This tasty chowder is just right for chilly weeknight get-togethers . Pair it with a mixed-greens salad and rustic bread for a belly warming meal.”
This chowder was a little more like a soup, if you like your chowder or chili thick and chunky stir in 1/3 cup cornmeal when adding the beans, chiles and broth and milk. This gives the chili a thicker consistency and a texture similar to thin polenta. Recipe slightly adapted from Bush's Beans
Heat oil in a 4-quart saucepan or dutch-oven over medium heat. Add onion flakes, celery, carrot and garlic. Cook 5 minutes; stir often.
If you don't already have cooked chicken; Heat a skillet to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through. Place cut up chicken breast (I used 4 small breasts) in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked.
Add chicken, beans, chiles, cumin, broth and milk to pot and bring to a simmer. Cook 25 to 30 minutes.
Serve topped with cilantro and cheese.