Chicken Chili Chowder Recipe

4.5 5 5
Chicken Chili Chowder Recipe
Chicken Chili Chowder Recipe photo by Taste of Home
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Chicken Chili Chowder Recipe

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4.5 5 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

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. If desired, serve with cheese and sour cream. Yield: 6 servings (2 quarts).
Originally published as Chicken Chili Chowder in Simple & Delicious April/May 2013, p51

  • 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
  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. If desired, serve with cheese and sour cream. Yield: 6 servings (2 quarts).
Originally published as Chicken Chili Chowder in Simple & Delicious April/May 2013, p51

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Reviews forChicken Chili Chowder

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melissloves2bake User ID: 6762616 255723
Reviewed Oct. 21, 2016

"The only substitutions I made was used butter instead of oil to sautee the onions. Hubby said that it was very bland so he added tobasco. My 2 kids ate it, but didn't love it."

MY REVIEW
rena 55 User ID: 1935799 219926
Reviewed Feb. 7, 2015

"Made this one day on the spur of the moment. I had all the ingredients in my pantry and freezer! That's a big bonus since we live out in the country and the store is not near by. This soup was hearty and delicious. My hubby gave it two thumbs up, so it will be on the soup rotation in our house!"

MY REVIEW
kyle1987 User ID: 1583898 200401
Reviewed Jun. 28, 2013

"We really enjoyed this. I freeze a lot of soups since it is only my husband and I. Potatoes don't freeze we'll sometimes so I omitted them. They weren't missed at all. But...I guess it's not a "chowder" anymore!"

MY REVIEW
jesike User ID: 103403 199962
Reviewed Apr. 22, 2013

"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!"

MY REVIEW
rubyred687 User ID: 5422724 139438
Reviewed Mar. 8, 2013

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

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