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Tex-Mex Cheesy Chicken Chowder

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Tex-Mex Cheesy Chicken Chowder

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  • Makes: 16 servings
  • Prep 20 mins
  • Cook 20 mins to 22 mins

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Ingredients

  • 1 large onion, chopped (1 cup)
  • 1 cup thinly sliced celery
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 14 - ounce can chicken broth
  • 1 32 - ounce package frozen diced hash-brown potatoes
  • 1 2.64 - ounce package country gravy mix
  • 2 cups milk
  • 1 8 - ounce package process cheese spread, cut into chunks
  • 1 16 - ounce jar chunky salsa
  • 1 4 - ounce can diced green chili peppers
  • Corn chips

Directions

  1. In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.
  2. Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings.

Nutrition Facts

(Tex-Mex Cheesy Chicken Chowder)

Servings Per Recipe 16, carb. (g) 26, pro. (g) 16, Fat, total (g) 15, vit. C (mg) 8, cal. (kcal) 303, chol. (mg) 35, sat. fat (g) 5, iron (mg) 1, sodium (mg) 857, fiber (g) 2, calcium (mg) 151, vit. A (IU) 292

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