Tex-mex Cheesy Chicken Chowder |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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If you love Tex-Mex food. This is a good one. You can easily adjust the heat by the type of salsa you use. Ingredients:
large onion, chopped |
1 cup thinly sliced celery |
2 cloves garlic, minced |
1 tablespoon oil |
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (i used 3 breast halves, they were big) |
2 (14 1/2 ounce) cans chicken broth |
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced) |
1 (2 2/3 ounce) package country gravy mix |
2 cups milk |
1 (8 ounce) package processed cheese spread, cut into chunks (such as velveeta) |
1 (16 ounce) jar chunky salsa |
1 (4 1/2 ounce) can diced green chilies |
corn chips |
Directions:
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 and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
2. 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 till cheese is melted.
3. Serve with corn chips.
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