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Tex Mex Chicken Chowder

chef.jackson's picture
Ingredients
  Onions 1 Cup (16 tbs), chopped
  Celery 1 Cup (16 tbs), thinly sliced
  Garlic 2 Clove (10 gm), minced
  Oil 1 Tablespoon
  Boneless, skinless chicken breasts 1 1⁄2 Pound, cubed
  Canned chicken broth 32 Ounce (1 Can)
  Gravy mix 2 3⁄4 Ounce (Country,1 Package)
  Milk 2 Cup (32 tbs)
  Chunky salsa 16 Ounce (1 Jar)
  Potatoes 32 Ounce, frozen (Frozen Hash Brown)
  Canned green chilies 4 1⁄2 Ounce, chopped
  Velveeta cheese 8 Ounce, cubed
Directions

MAKING
1. In 5-quart or larger slow cooker combine onions, celery, garlic, oil, chicken, and broth and cook with cover on Low 2 1/2 hours such that chicken is no longer pink.
2. In separate bowl, dissolve gravy mix in milk and stir into chicken mixture.
3. Adding salsa, potatoes, chilies, and cheese combine well and cook on Low 2-4 hours or such that potatoes are fully cooked.

SERVING
4. Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party
Servings: 
6

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