"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tex-Mex Cheesy Chicken Chowder Recipe

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

Contributor:  
Contributor:  

Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lg onion chopped (1 cup)
1 cup thinly sliced celery
2 cloves garlic, minced
1 T cooking oil
1 1/2# skinless, boneless chicken breast halves cut into bite size pieces
2-14oz cans chicken broth
1-32oz pkg frozen loose pack diced hash brown potatoes
1- 2.64oz pkg country gravy mix
2 cups milk
1 8oz pkg processed cheese spread, cut into chunks
1 16oz jar chunky salsa
1 4 1/2oz can diced green chilies
corn chips

Directions:
Directions:
In a 6 quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, cook and stir for 2-3 minutes or until no longer pink. Add broth and potatoes. Bring to boiling, reduce heat. Simmer, covered for 12-15 minutes or until potatoes are tender, stirring occasionally.

In medium bowl, dissolve gravy mix into milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies, reduce heat to low. Cook until cheese is melted. Serve with corn chips.

Number Of Servings:
Number Of Servings:
16

 

 

 

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