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Tex Mex Cheesy Chicken Chowder

Tex Mex Cheesy Chicken Chowder

Ingredients

  • 1 cup Chopped onion
  • 1 cup thinly sliced celery
  • 2 medium Garlic cloves, minced
  • 1 tablespoon Vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 can (32 ounces) Chicken broth
  • 1 bag (32 ounces) frozen southern-style hash brown potatoes
  • 1 package Pioneer Country Gravy Mix (2.75 ounces)
  • 2 cups Milk
  • 8 ounces processed cheese food (such as Velveeta), cut into 1/2-inch cubes
  • 1 jar (16 ounces) Chunky salsa (hot, medium, or mild)
  • 1 can (4 ounces) chopped green chilies

Prep Time:

10 min

Cook Time:

15 min

Serves:

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The zesty Mexican flavors in this chowder will satisfy any football fan.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
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Preparation

  1. In large saucepan, cook and stir onion, celery and garlic in oil over medium heat until onion is translucent, about 5 minutes.
  2. Add chicken; cook and stir until chicken is no longer pink. Add chicken broth; bring to a boil.
  3. Add potatoes; cook over low heat for 10 to 15 minutes or until potatoes are soft, stirring occasionally. Return to boiling.
  4. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese, salsa and green chilies. Cook and stir over low heat until cheese is melted.