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Cheesy Chicken-Vegetable Chowder

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Cheesy Chicken-Vegetable Chowder
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 4
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Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.

Ingredients

1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
2
cups frozen mixed vegetables
2
cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2
cups cubed cooked chicken
1
(14-oz.) can chicken broth
6
oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

Directions

  • 1 Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
  • 2 Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
  • 3 Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
Tips  

Look for frozen cubed cooked chicken in the grocery store's freezer case.

Use leftover roasted, baked or grilled chicken in this chowder; cube and measure 2 cups. Mild Mexican-flavored prepared cheese product adds a little zing to this soup. If you prefer less spice, use the regular prepared cheese product.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
425
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
9g
45%
)
Cholesterol
100mg
33%
Sodium
1220mg
51%
Total Carbohydrate
39g
13%
(
Dietary Fiber
6g
24%
,
Sugars
10g
)
Protein
33g
Daily Value*:
Vitamin A
92%
92%
Vitamin C
10%
10%
Calcium
24%
24%
Iron
12%
12%
Exchanges:
2 Starch; 4 Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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