Name: Chicken Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (3 quarts)
Cuisine: North America, Mexican
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 whole 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 chiles; 1-1/2 cups shredded Monterey Jack cheese

This is wonderful served over tortilla chips or with cornbread as a side. Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. —Heather Hamilton, Bunker Hill, West Virginia

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Chicken Chowder

4.7 | 6 Reviews Add your review

Yield:8 servings (3 quarts)

Prep:10 min

Cook:20 min

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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 whole 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 chiles
1-1/2 cups shredded Monterey Jack cheese

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Directions

In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Nutrition Facts

1-1/2 cups: 293 calories, 13g fat (7g saturated fat), 60mg cholesterol, 1287mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 21g protein.

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