Recipe Finder:
Check out our most popular categories:
Tex-Mex Cheesy Chicken Chowder
Cook: 20 mins to 22 mins
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.
to be.mcmullen...there is a lighter version of Velveeta you could use. I would think that the real cheese would have more oil.
10/27/2010 10:33:44 AM Report AbuseIn wonder if using a real cheese would work well too. I'll have to try some variations to make this healthier since I think the premise is good but could use some help...
10/20/2010 09:43:34 AM Report Abuse