Cheesy Chicken-Vegetable Chowder

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

  • prep time 30 min
  • total time
  • ingredients 7
  • servings 4

Ingredients

1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
2
cups Green Giant® 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)
  • 1 Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
  • 2 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.
  • 3 Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    425
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    1220mg
    1220%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    6g
    6%
      Sugars
    10g
    10%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    92%;
    Vitamin C
    10%;
    Calcium
    24%;
    Iron
    12%;
    Exchanges:
    2 Starch; 4 Lean Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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