Chile Chicken Chowder

Stess-free dinner made in a slow cooker- Enjoy this hearty chicken and vegetables chowder made with Green Giant® corn and Old El Paso® green chiles.

Chile Chicken Chowder

PillsburyRecipe by Pillsbury

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10 minutes

4 hours 10 minutes

Makes 6 servings (1 1/2 cups each)

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Nutrition Info

  • 1 Serving
  • 310
  • 9g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 65mg
  • 1150mg
  • 32g
    (Dietary Fiber 2g, Sugars 5g)
  • 25g
  • Percent Daily Value*
  • 10%
  • 15%
  • 6%
  • 10%
  • Exchanges
  • 3
  • 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1 1/4  pounds uncooked chicken breast tenders (not breaded), cut into bite-size pieces
  • 1 1/2  cups frozen hash brown potatoes, thawed
  • 1 1/2  cups Progresso® chicken broth (from 32-oz carton)
  • 1/2  cup frozen chopped onions, thawed
  • 2  teaspoons finely chopped garlic
  • 1  teaspoon ground cumin
  • 1  can (14.75 oz) Green Giant® cream style corn
  • 1  can (10 3/4 oz) condensed cream of chicken soup
  • 1  can (7 oz) Old El Paso® chopped green chiles
  • 1/2  cup half-and-half
  • Chopped fresh cilantro, if desired

Directions

  1. 1In 4-quart slow cooker, stir together all ingredients except half-and-half and cilantro until combined.
  2. 2Cover; cook on High heat setting 4 to 5 hours.
  3. 3Stir in half-and-half. Spoon into soup bowls. Sprinkle with cilantro.

Categories: Course, Soups & Stews, Ingredient, Chicken, Chicken Breast, Vegetables, Potatoes

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