Name: Mexican Chicken Chowder
Total time: 30 min
Ingredients: 2 ½ cups chopped cooked chicken; 1 11 ounce can whole-kernel corn with sweet peppers; 1 10.75 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; ½ 1.25 ounce package taco seasoning mix (about 2 tablespoons); 1 14.5 ounce can reduced-sodium chicken broth; 1 cup water; 1 cup fat-free dairy sour cream; ½ cup shredded reduced-fat cheddar cheese (2 ounces); Baked tortilla chips (optional)

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.

Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.

Sprinkle each serving with cheddar cheese. Serve with tortilla chips. Makes 4 main-dish servings.

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.

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Mexican Chicken Chowder

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Mexican Chicken Chowder

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Mexican Chicken Chowder

Gallery

Recipe Summary test

Ingredients

Directions

To use your crockery cooker:

Nutrition Facts

Reviews

All Reviews for Mexican Chicken Chowder