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Chicken Chowder

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (3 quarts).
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

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

Directions

  • 1. 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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