Creamy Southwest Corn Chowder

Step 1

In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.

Step 2

Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.

Step 3

Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.

Step 4

Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.

Step 5

Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.