Cheesy Salsa Chicken Chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This soup is delicious, I have even added in a can of drained corn kernels, use only the packaged powdered gravy mix for this, the prepared bottled or canned will not work, I use a .25 gram package of dry Swiss Chalet or Club House packaged mix for this - serve this with large-size corn chips on the side or crusty bread, or both - cooking time is only estimated. Ingredients:
1 large onion, chopped |
2 -3 stalks celery, finely chopped |
1 tablespoon fresh minced garlic (or to taste) |
1 jalapeno pepper, seeded and finely chopped (optional, add in if you like extra spicy) |
1 -2 tablespoon vegetable oil |
2 tablespoons butter |
2 lbs uncooked boneless skinless chicken breasts, cut into small cubes |
2 (14 ounce) cans chicken broth, undiluted |
1 (32 ounce) package frozen diced hash brown potatoes |
1 (2 ounce) package country gravy mix |
2 cups half-and-half cream or 2 cups full-fat milk |
1 (8 ounce) package velveeta cheese, cut into cubes |
1 (16 ounce) jar chunky salsa |
1 (4 ounce) can green chili peppers (or to taste) |
pepper |
grated parmesan cheese (optional and to taste) |
Directions:
1. In a Dutch oven saute the onion, celery, jalapeno (if using) and garlic and until soft (about 5-6 minutes).
2. Add in the cubed chicken, broth and hash brown potatoes; bring to boiling; reduce heat and simmer for 25-30 minutes, or until the chicken breast cubes are cooked and potatoes are tender, stirring occasionally (it might take more or less time).
3. Meanwhile in a medium bowl, dissolve/whisk the dry gravy mix in the half and half cream or milk (if using).
4. Stir the gravy/milk mixture into the simmering soup; mix to combine.
5. Stir in the Velveeta cheese, salsa and green chilies; mix to combine with a wooden spoon, reduce heat to low, and cook until the cheese is melted.
6. Season with pepper if desired.
7. Ladle into serving bowls and sprinkle with grated Parmesan cheese is desired.
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