Cheesy Chicken Chowder Recipes

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MEXICAN-INSPIRED CHICKEN SOUP



Mexican-Inspired Chicken Soup image

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Steps:

  • In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.

TEX-MEX CHEESY CHICKEN CHOWDER



Tex-Mex Cheesy Chicken Chowder image

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories     Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

Steps:

  • 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 and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
  • In a 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 and stir till cheese is melted.
  • Serve with corn chips.

CHEESY CHICKEN-VEGETABLE CHOWDER



Cheesy Chicken-Vegetable Chowder image

Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
2 cups frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2 cups cubed cooked chicken
1 (14-oz.) can chicken broth
6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

Steps:

  • Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
  • Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
  • Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

Make and share this Cheesy Chicken Chowder recipe from Food.com.

Provided by Bertha C.

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups chicken broth
2 cups diced potatoes
1 cup diced celery
1 1/2 teaspoons salt
1 cup diced carrot
1/2 cup diced onion
1/4 teaspoon pepper
1/4 cup margarine
2 cups milk
1/3 cup flour
2 cups shredded cheese
2 cups diced chicken

Steps:

  • Bring chicken broth to a boil.
  • Add potatoes, celery, salt, carrots, onion and pepper to broth and cook 15 minutes or'till tener.
  • Make a white sauce with margarine, milk, and flour and add to broth and vegetables along with cheese and chicken.
  • Heat and eat.

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

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