Do you enjoy soybeans? I never thought I would, just the name I and thought “no thanks”, but eat them a lot now, and this chowder sounds wonderful.
1 Pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 Tbsp. cooking oil
1 12 ounce package frozen sweet soybeans (edamame)
1 large green sweet pepper, coarsely chopped
1 large onion, chopped
2 fresh jalapeno peppers, seeded and finely chopped*
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. ground black pepper
2 14 1/2 ounce cans chicken broth
1 8 ounce carton dairy sour cream
3 tsp. all-purpose flour
2 medium zucchini, halved lengthwise and thinly sliced
Shredded Monterey Jack cheese (optional)
Snipped fresh cilantro (optional)
Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown. Combine the chicken, soybeans, sweet pepper, onion, jalapeno peppers, cumin, coriander, salt, and black pepper in a 3-1/2 or 4-quart slow cooker. Pour chicken broth over all. Stir to combine.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. crisp-tender.
If using low-heat setting, turn to high-heat setting. Combine sour cream and flour. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender.
Ladle into bowls; top with cheese and cilantro, if desired.
Makes 6 to 8 servings.