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When you’re craving something with a Southwestern flavor, but also want something warming this Tex-Mex chicken chowder fits the bill. Big chunks of chicken, a flavorful broth, and corn chips instead of crackers make this a tasty way to get your dinner. And, it makes for amazing leftovers, too.
This soup is so easy to make. The first step is to cook some onion, celery, and garlic together in a stockpot or Dutch oven. Then add chicken, broth, and some frozen hash brown potatoes. The next step is where the magic really happens.
The creamy goodness of this chowder comes from a special blend of 1 country gravy seasoning packet and some whole milk. This is such an easy way to bring a creamy soup together.
The final steps give the soup its Southwestern kick. By adding some Velveeta, some salsa, and diced chilis to the soup it takes on a flavor not unlike some of the best chili cheese dips. It’s not too spicy, but has a lot more flavor than a standard creamy soup usually does.
Speaking of dip, this soup is best served with some corn chips sprinkled on top for a bit of crunch.
This Tex-Mex chicken chowder takes less than 50 minutes to come together and tastes so hearty and filling. It’s also a wonderful change of pace from chili and regular chowders.
If you need a tasty soup this one’s a no-brainer choice that will please just about everyone.
Tex-Mex Chicken Chowder
Yield(s): Serves 12-16
20m prep time
29m cook time
293 calories
you're making mealtime meaningful.
Ingredients
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 1/2 lbs pounds skinless, boneless chicken breast halves, cubed
- 2 (14 oz) cans chicken broth
- 1 (32 oz) package frozen diced hash-brown potatoes
- 1 (2.64 oz) package country gravy mix
- 2 cups whole milk
- 1 (8 oz) package process cheese spread (like Velveeta), cut into chunks
- 1 (16 oz) jar chunky salsa
- 1 (4 oz) can diced green chili peppers, drained
- Salt and pepper to taste
- 1 (9.25 oz) bag Fritos
Preparation
- In a stockpot or Dutch oven heat oil over medium heat. Add in onion, celery, and garlic. Cook for 5 minutes. Add chicken, broth, and potatoes. Bring to a boil, then reduce heat to low. Simmer for 15-18 minutes.
- Meanwhile, in a medium bowl combine milk and gravy mix. Stir this into soup along with cheese, salsa, and green chilies. Add salt and pepper to taste. Stir and cook until cheese is completely melted. Serve with some Fritos sprinkled on top of each bowl of soup.
Recipe adapted from Midwest Living.