Friday, September 11, 2009

tex-mex cheesy chicken chowder


  • 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 cans 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
  • Fritos corn chips


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.

from Midwest Living

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