Tex-Mex Chicken Chowder

14-16 Servings
Cook Time:
30 minutes
  • 1 large onion, chopped
  • 1 cup celery, thinly sliced
  • 2 cloves garlic, minced
  • 1 Tbsp cooking oil
  • 1 1/2 lb skinless chicken breasts, cut into bite-sized pieces (or 5-6 bags pre-cooked chicken)
  • 1 large carton of chicken broth
  • 1 32oz package frozen hash brown potatoes, diced
  • 1 packaging Country Gravy mix
  • 2 cups milk
  • 1 8oz package of processed cheese, cut into chunks
  • 1 16oz jar of salsa, any kind
  • 1 4.5oz can green chili peppers, diced
  • 1 bag Simply 7 Jalapeno Lentil Chips

1.In a large pot, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes or until onion is tender.

2. Add chicken; cook and stir for 2-3 minutes or till no longer pink. (if using the pre-cooked chicken, just add).

3. Add broth and potatoes.  Bring to boiling; reduce heat.

4. Simmer, covered for 12-15 minutes or till potatoes are tender, stirring occasionally.

5. In a medium bowl dissolve gravy mix into milk.

6. Stir milk mixture into soup mixture.

7. Stir in cheese, salsa and green chilies; reduce heat to low.

8. Cook and stir until cheese is melted.

9. Serve with Simply 7 Jalapeno Lentil Chips

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