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Tex Mex Chicken Chowder Recipe
|Onions||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Boneless, skinless chicken breasts||1 1⁄2 Pound, cubed|
|Canned chicken broth||32 Ounce (1 Can)|
|Gravy mix||2 3⁄4 Ounce (Country,1 Package)|
|Milk||2 Cup (32 tbs)|
|Chunky salsa||16 Ounce (1 Jar)|
|Potatoes||32 Ounce, frozen (Frozen Hash Brown)|
|Canned green chilies||4 1⁄2 Ounce, chopped|
|Velveeta cheese||8 Ounce, cubed|
Calories 467 Calories from Fat 104
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 89.2 mg
Sodium 1233.8 mg51.4%
Total Carbohydrates 49 g16.2%
Dietary Fiber 6.5 g26.2%
Sugars 12.6 g
Protein 43 g85.8%
Vitamin A 21.8% Vitamin C 84.3%
Calcium 41.3% Iron 20.5%
*Based on a 2000 Calorie diet
1. In 5-quart or larger slow cooker combine onions, celery, garlic, oil, chicken, and broth and cook with cover on Low 2 1/2 hours such that chicken is no longer pink.
2. In separate bowl, dissolve gravy mix in milk and stir into chicken mixture.
3. Adding salsa, potatoes, chilies, and cheese combine well and cook on Low 2-4 hours or such that potatoes are fully cooked.
4. Serve as desired.