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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. âJenna Rempe, Lincoln, NE Ingredients:
1 medium onion, chopped |
2 teaspoons canola oil |
5 medium red potatoes, cubed |
1 can (14-1/2 ounces) chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup salsa verde |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cups cubed cooked chicken breast |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-3/4 ounces) cream-style corn |
shredded cheddar cheese and sour cream, optional |
Directions:
1. Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. Serve with cheese and sour cream if desired. Yield: 6 servings (2 quarts).
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