Creamy Chicken with Fire Roasted Corn

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 5 large carrots, or a few handfuls of baby carrots, chopped
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 1 large russet potato, chopped
  • 2 cloves garlic, minced
  • 1⁄2 teaspoon parsley
  • 1⁄2 teaspoon thyme
  • 1 teaspoon seasoned salt of choice
  • Freshly ground black pepper, to taste
  • 32 ounces chicken broth
  • 1 pound frozen cauliflower
  • 1⁄2 teaspoon cayenne
  • 1 1⁄2 cup frozen fire roasted corn

Instructions

  1. Place chicken, carrots, onion, tomato, potato, garlic, parsley, thyme, salt, pepper, and chicken broth into Dutch oven.  Bring to boil over high heat.  Reduce heat and cook until vegetables are tender.  
  2. Remove chicken from pot.  Add cauliflower to pot and blend vegetables with immersion blender. (Or remove vegetables from pot and carefully blend, in batches, in blender or food processor.)  Once vegetables are smooth, shred chicken and return to pot.  
  3. Add cayenne and corn.  Continue cooking, over low heat, until corn is thawed.  Serve with rice.  

Comments

This recipe is from Courtney’s Sweets.  I don’t remember making it at all, so that makes me wonder if it wasn’t super awesome.  But who knows.  Maybe some day I’ll be looking through my recipes and decide to make this again.  If that happens, I’ll of course update the comment.