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Slow-Cooker Chile Chicken Chowder
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-
Prep
10
min
-
Total
4
hr
10
min
-
Ingredients
11
-
Servings
6
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Ingredients
-
1 1/4
pounds uncooked chicken breast tenders (not breaded), cut into bite-size pieces
-
1 1/2
cups frozen hash brown potatoes, thawed
-
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
-
1/2
cup frozen chopped onions, thawed
-
2
teaspoons finely chopped garlic
-
1
teaspoon ground cumin
-
1
can (14.75 oz) cream style corn
-
1
can (10 3/4 oz) condensed cream of chicken soup
-
1
can (7 oz) Old El Paso™ chopped green chiles
-
1/2
cup half-and-half
-
Chopped fresh cilantro, if desired
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Steps
-
1
In 4-quart slow cooker, stir together all ingredients except half-and-half and cilantro until combined.
-
2
Cover; cook on High heat setting 4 to 5 hours.
-
3
Stir in half-and-half. Spoon into soup bowls. Sprinkle with cilantro.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 310
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 1150mg
- 48%
- Potassium
- 570mg
- 16%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 25g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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