TEX-MEX CHEESY CHICKEN CHOWDER
This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.
Provided by Hey Jude
Categories Chowders
Time 40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- 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 and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
- In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
- Serve with corn chips.
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