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Mexican Chicken Chowder
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.
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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.
The BEST soup to have on a cold or comfort food night. Even my 2 and 4 year old ate it up! I used tortilla strips to top off the soup. This is definitely a keeper recipe. I also cut back on the sour cream a bit, as 1 cup seemed to sour creamy to me.
3/29/2010 05:48:09 PM Report Abuse