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Wild West Chicken Chowder

Wild West Chicken Chowder
  • Prep 15 min
  • Total 25 min
  • Ingredients 10
  • Servings 4
This tasty dinner chowder has it all- chicken, corn and Old El Paso® Green Chiles blended in an easy meal.
Updated November 1, 2018
Make With
Make With
Pillsbury Bread
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Julie Savoie
Littleton, Colorado

Ingredients

  • 2 tablespoons oil
  • 1 cup chopped onions
  • 1 cup chopped red bell pepper
  • 2 boneless skinless chicken breast halves, cut into bite-sized pieces
  • 1 cup Progresso™ chicken broth (from 32 oz carton)
  • 1 cup milk
  • 1 can (16 oz) sweet potatoes in syrup, drained, rinsed and coarsely chopped
  • 1 pkg (9 oz) frozen corn
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 pkg (1 oz) Old El Paso™ 25% less sodium taco seasoning mix

Steps

  • 1
    Heat oil in large saucepan over medium-high heat until hot. Add onions and bell pepper; cook and stir 1 to 2 minutes or until crisp-tender. Add chicken; cook and stir 2 minutes.
  • 2
    Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chowder is thoroughly heated and chicken is no longer pink, stirring occasionally.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
400
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
760mg
32%
Potassium
650mg
19%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
20%
Sugars
15g
Protein
24g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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