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Chicken Chili Chowder Recipe

Chicken Chili Chowder Recipe photo by Taste of Home

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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. —Jenna Rempe, Lincoln, NE

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Chicken Chili Chowder Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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

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).

Originally published as Chicken Chili Chowder in Simple & Delicious April/May 2013, p51

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Chicken Chili Chowder

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Reviewed on Apr. 22, 2013 by jesike

This was fabulous! Very flavorful! My daughters are picky, so I omitted the beans, onion & canola oil. I also was running late on time, so I used canned chicken chunks. I had planned on regular chicken, but honestly, for a last minute substitute, it worked out just fine! I served this with tortilla chips, sour cream and cheese. It's my new favorite soup!

Reviewed on Mar. 08, 2013 by rubyred687

I made it for about 20 coworkers and served it with a side of plain egg noodles. It was a hit!