Recipe finder
Tex-Mex Cheesy Chicken Chowder
- Makes: 16 servings
- Prep 20 mins
- 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
- 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.
- 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