Tex-Mex Cheesy Chicken Chowder
Source of Recipe
Midwest Living - October 2004
Tex-Mex Cheesy Chicken Chowder
Great for football get-togethers.
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-oz.) cans chicken broth
1 (32-oz.) package frozen loose-pack diced hash-brown potatoes
1 (2.64-oz.) package country gravy mix
2 cups milk
1 (8-oz.) package process cheese spread, cut into chunks
1 (16-oz.) jar chunky salsa
1 ( 4-1/2-oz.) can diced green chili peppers
Corn chips
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; cook and stir for 2 to 3 minutes or until no longer pink. Add broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until 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 until cheese is melted. Serve with corn chips.
Makes 16 servings
Source: Midwest Living - October 2004
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