Mexican Chicken Chowder

Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry. MORE + LESS -

tablespoons butter, melted

tablespoons Gold Medal™ all-purpose flour

lb red potatoes, unpeeled, diced (3 cups)

cup corn kernels (fresh, canned or frozen)

1/2

cup finely diced red bell pepper

green onion, thinly sliced, whites only

tablespoon seeded and finely chopped jalapeño chile

boneless skinless chicken breasts, diced (14 oz)

package (1 oz) Old El Paso™ original taco seasoning mix

container (32 oz) Progresso™ chicken broth

1/4

cup heavy whipping cream

tablespoons chopped fresh cilantro leaves

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1

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
2

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
3

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.