TEX-MEX CHICKEN CHOWDER

Tex-Mex Chicken Chowder image

Want to know why this chicken chowder is Tex-Mex? Because of corn, chicken, salsa and Queso Blanco VELVEETA. That's why.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

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Ingredients

1 can (10-3/4 oz.) condensed cream of potato soup
2 cups milk
6 green onions, sliced, divided
2 cups chopped cooked chicken
2 cups frozen corn, thawed
1 g TACO BELL® Thick & Chunky Salsa
1/4 lb. (4 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes

Steps:

Mix milk and soup in large saucepan until blended.
Reserve 1/4 cup green onions for later use. Add remaining green onions and all remaining ingredients to mixture in saucepan; stir. Bring to boil. Simmer on medium-low heat 10 to 15 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
Serve topped with the reserved green onions.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 690 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 7 g, Protein 17 g