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

Tex-Mex Chicken Corn Chowder Recipe

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This recipe for Tex-Mex Chicken Corn Chowder is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans cream of chicken soup
2 c. cooked and diced chicken breasts
1 can rotel tomatoes (tomatoes with green chilis)
1/2 lb velveeta cheese, cubed
1 can chicken broth
1 can cream-style corn
10 oz frozen corn, thawed
salt and ground pepper to taste
Directions:
Directions:
1. Combine all ingredients in large soup pot.
2. Heat over medium heat until warmed all the way through. Reduce heat and simmer for about 5 minutes. Do not boil.
3. Serve warm and enjoy!

 

 

 

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