Tex-Mex Cheesy Chicken Chowder
From donnaja1231 17 years ago
- 20 minutes to make
- Serves 16
If you love Tex-Mex food. This is a good one. You can easily adjust the heat by the type of salsa you use.
Ingredients
- large onion, chopped shopping list
- 1 cup thinly sliced celery shopping list
- 2 cloves garlic, minced shopping list
- 1 tablespoon oil shopping list
- 1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big) shopping list
- 2 (14 1/2 ounce) cans chicken broth shopping list
- 1 (32 ounce) package frozen hash brown potatoes (loose-pack diced) shopping list
- 1 (2 2/3 ounce) package country gravy mix shopping list
- 2 cups milk shopping list
- 1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta) shopping list
- 1 (16 ounce) jar chunky salsa shopping list
- 1 (4 1/2 ounce) can diced green chilies shopping list
- corn chips shopping list
How to make it
- 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 and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
- In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
- Serve with corn chips.
The Rating
Reviewed by 3 people-
I made this for supper tonite & LEMME TELL YA'll, it is LIPSMACKING GOOD !!! This is definitely in my "Gonna Make It Again & Often" file !! Thanks for the post,Donna !!
dixiejet
in Downsville loved it
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" It was excellent "