Cheesy Chicken-Vegetable Chowder

  • Prep 30 min
  • Total 0 min
  • Ingredients 7
  • Servings 4
Cheesy Chicken-Vegetable Chowder

Ingredients

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

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  • 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.

Notes









Tips

Expert Tips

  • Look for frozen cubed cooked chicken in the grocery store's freezer case.
  • Use leftover roasted, baked or grilled chicken in this chowder; cube and measure 2 cups. Mild Mexican-flavored prepared cheese product adds a little zing to this soup. If you prefer less spice, use the regular prepared cheese product.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
425
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
45%
Cholesterol
100mg
33%
Sodium
1220mg
51%
Total Carbohydrate
39g
13%
Dietary Fiber
6g
24%
Sugars
10g
Protein
33g
% Daily Value*:
Vitamin A
92%
92%
Vitamin C
10%
10%
Calcium
24%
24%
Iron
12%
12%
Exchanges:
2 Starch; 4 Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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