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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Chicken Chowder Recipe

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This recipe for Mexican Chicken Chowder is from The Johnson Family Cookbook Project, 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:  
2 1/2 c. chopped (cubed) cooked boneless chicken breast
11 oz. can corn w/peppers (mexi-corn)
10 oz. can of cream of potato soup
4 oz. can green chilies
2 T. fresh cilantro (plus more for garnish)
1 envelope taco seasoning
3 c. chicken broth
8 oz. sour cream
8 oz. Velveeta - cubed fine
Directions:
Directions:
Boil chicken until just done, cube. Put in crock pot with the next 6 ingredients and stir. Cook on low for 8 hours or high for 4 hours. 15 minutes before serving, take out 1 c. of hot soup and mix with the sour cream. Return to pot, stir, add cheese, stir. Serve when soup is warm and cheese has melted.
Serve with garlic bread, chips, salsa, sour cream, extra cilantro, etc.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
My sister-in-law, Amanda Graetzer, served this at one of the Graetzer Family Reunions! So good!

 

 

 

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