Best Tex Mex Chicken Chowder Recipes
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.
TEX-MEX CHICKEN AND CORN CHOWDER
This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.
Provided by michelle pitts
Categories Chowders
Time 50m
Number Of Ingredients 12
Steps:
- 1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
- 2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
- 3. Stir in cilantro and serve.
TEX-MEX CHICKEN CHOWDER
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
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
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