Mexican Chicken Chowder | Midwest Living

Mexican Chicken Chowder

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Mexican Chicken Chowder

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  • Makes: 4 servings
  • Start to Finish 30 mins

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Ingredients

  • 2 1/2 cups chopped cooked chicken
  • 1 11 - ounce can whole-kernel corn with sweet peppers
  • 1 10 3/4 - ounce can condensed cream of potato soup or reduced-fat, reduced-sodium condensed cream of chicken soup
  • 1 4 - ounce can diced green chili peppers
  • 2 tablespoons snipped fresh cilantro
  • 1/2 1 1/4 - ounce package taco seasoning mix (about 2 tablespoons)
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 1 cup water
  • 1 cup fat-free dairy sour cream
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • Baked tortilla chips (optional)

Directions

  1. In large saucepan, combine chicken, chicken broth, corn, soup, water, chili peppers, cilantro, and taco seasoning mix. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
  2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.
  3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips. Makes 4 main-dish servings.

Variation

  • To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery cooker, combine all ingredients, except sour cream, cheese, and chips. Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with cheddar cheese and serve with chips.

Nutrition Facts

(Mexican Chicken Chowder)

Servings Per Recipe 4, sodium (mg) 1645, cal. (kcal) 401, carb. (g) 30, Fat, total (g) 14, chol. (mg) 98

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