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Chicken Chili Chowder

One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. —Jenna Rempe, Lincoln, NE
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 5 medium red potatoes, cubed
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup salsa verde
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-3/4 ounces) cream-style corn
  • Optiona: Shredded cheddar cheese and sour cream

Directions

  • Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts
1-1/3 cups: 330 calories, 7g fat (2g saturated fat), 42mg cholesterol, 1209mg sodium, 46g carbohydrate (5g sugars, 7g fiber), 22g protein.

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