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Chicken Chowder

 Chicken Chowder
“This is wonderful served over tortilla chips or with corn bread as a side.” Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
8 ServingsPrep/Total Time: 30 min.

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

  • 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).
Nutritional Facts: 1-1/2 cups equals 293 calories, 13 g fat (7 g saturated fat), 60 mg cholesterol, 1,287 mg sodium, 23 g carbohydrate, 3 g fiber, 21 g protein.