Southwestern Black Bean And Chicken Corn Chowder

• 2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
• 2 teaspoons minced garlic
• 1/2 red bell pepper, diced
• 1/2 medium onion, diced
• 1 tablespoon butter or 1 tablespoon oil
• 1 (1 1/4 ounce) package taco seasoning
• 1 1/4 lbs potatoes, peeled and diced
• 2 cups frozen corn
• 1 (14 1/2 ounce) can diced tomatoes with onion and garlic
• 1 (12 ounce) can evaporated milk
• 1/2 cup half-and-half
• 1 cup shredded sharp cheddar cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups low sodium chicken broth
• thinly sliced green onion (to garnish)

1. In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
2. Add diced potatoes, chicken broth and taco seasoning.
3. Bring to boil then reduce heat to simmer until potatoes are soft.
4. Use a hand potato masher to mash the potatoes and thicken soup.
5. Add diced tomatoes (may puree first if desired) and corn.
6. Add evaporated milk, half and half, shredded cheese and beans.
7. Cook another 2-3 min, stirring until cheese is melted.
8. Serve topped with diced green onion.

chicken, garlic, red bell pepper, onion, butter, taco seasoning, potatoes, frozen corn, tomatoes, milk, cheddar cheese, black beans, chicken broth, green onion

Taken from www.food.com/recipe/southwestern-black-bean-and-chicken-corn-chowder-537700 (may not work)