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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis is wonderful served over tortilla chips or with corn bread as a side.â Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1-1/2 cups milk |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cups cubed cooked chicken |
1 can (11 ounces) mexicorn, drained |
1/3 cup chopped onion |
1 can (4 ounces) chopped green chilies |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
Directions:
1. In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese. Yield: 8 servings (3 quarts).
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