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!
Tex Mex Chicken Chowder
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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.
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2 Comments
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Carla P on 12.7.2010
likin’ this recipe
mamaskitchen on 12.6.2010
This sounds great! I love that it’s a crockpot recipe, too. Will try it out soon.