"The belly rules the mind."--Spanish Proverb

Tex-Mex Cheesy Chicken Chowder Recipe

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This recipe for Tex-Mex Cheesy Chicken Chowder, by , is from Family and Friend's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Jane Cheney
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onions
1 c. thinly sliced celery
2 cloves garlic, minced
1 T. vegetable oil
1 1/2 lb. Boneless skinless chicken breasts, cut in 1/2- inch cubes
1 carton or can (32 oz.) chicken broth
1 bag (32 oz.) frozen southern style hash brown potatoes (about 8 cups)
1 package (2.75 oz.) Pioneer No-Fat or regular country Gravy Mix
2 c. milk
8 oz. Processed cheese food (such as Velveeta), cut in 1/2-inch cubes
1 jar (16oz) chunky salsa
1 can (4 oz.) chopped green chilies

Directions:
Directions:
In large saucepan, cook and stir onion, celery and garlic in oil over medium heat until onion is translucent, about 5 minutes. Add chicken; cook and stir until chicken is no longer pink. Add chicken broth; bring to boil. Add potatoes; cook over low heat for 10 to 15 minutes or until potatoes are soft, stirring occasionally. Return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese, salsa and green chilies. Cook and stir over low heat until cheese is melted.

Number Of Servings:
Number Of Servings:
Makes 8 servings

 

 

 

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