Tex-Mex Cheesy Chicken Chowder

Tex-Mex Cheesy Chicken Chowder

Nina Swan-Kohler of Cedar Rapids, Iowa, loves easy-to-make dishes that travel well to football games or other events. Tex-Mex Cheesy Chicken Chowder is one of her favorite recipes. "It uses a variety of convenience foods that are stirred together in one big pot, and brings out the great flavor of all the ingredients," Nina says.

ingredients

• 1 large onion, chopped (1 cup)
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 14 - ounce can chicken broth


• 1 32 - ounce package frozen diced hash-brown potatoes
• 1 2.64 - ounce package country gravy mix
• 2 cups milk
• 1 8 - ounce package process cheese spread, cut into chunks
• 1 16 - ounce jar chunky salsa
• 1 4 - ounce can diced green chili peppers
• Corn chips

directions

1. In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.
2. Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings.

nutrition facts

(Tex-Mex Cheesy Chicken Chowder)

Servings Per Recipe 16, vit. C (mg) 8, Fat, total (g) 15, iron (mg) 1, chol. (mg) 35, sat. fat (g) 5, cal. (kcal) 303, calcium (mg) 151, fiber (g) 2, sodium (mg) 857, pro. (g) 16, vit. A (IU) 292, carb. (g) 26

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