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Mexican Chicken Chowder Recipe

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This recipe for Mexican Chicken Chowder, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shonah Graetzer

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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