The Pioneer Woman Tasty Kitchen
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Tex Mex Chicken Chowder

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Best chicken chowder I’ve ever had. I’ve never made it for a crowd without giving out the recipe a dozen times! Makes a nice big batch.

Ingredients

  • 1 cup Chopped Onion
  • 1 cup Thinly Sliced Celery
  • 2 whole Garlic Cloves, Minced
  • 1-½ pound Boneless, Skinless Chicken Breasts, Thawed And Cubed
  • 32 ounces, fluid Carton Chicken Broth
  • 1 package (about 1 Oz. Packet) Country Gravy Mix
  • 2 cups Milk
  • 16 ounces, weight Jar Of Salsa (mild, Medium Or Hot Is Up To You)
  • 32 ounces, fluid Bag Of Frozen Hash Brown Potatoes
  • 4-½ ounces, weight Can Of Chopped Green Chilies
  • 8 ounces, weight To 12 Ounces Velveeta Cheese, Cubed. (you Decide Based On Desired Cheesiness)

Preparation

1. Combine onions, celery, garlic, chicken and broth
in a 5-qt. slow cooker.
2. Cover and cook on Low 2 1/2 hours until chicken is no longer pink.
3. In a separate bowl, disolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies and cheese. Combine well. Cook on Low 2-4 more hours or until potatoes are totally cooked.

Serve with a dollop of sour cream and chips, if desired.

2 Comments

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Carla P on 12.7.2010

likin’ this recipe

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mamaskitchen on 12.6.2010

This sounds great! I love that it’s a crockpot recipe, too. Will try it out soon.

One Review

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rhondalp on 12.31.2010

This soup was a huge hit with the family. I used about a pound and a half of ground beef since that’s what I had on hand. Thanks for sharing!

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