Cheesy Chicken-Vegetable Chowder

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

Minutes

Total Time

00

Minutes

Makes

4

(1

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.
Makes 4 (1 1/3-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Look for frozen cubed cooked chicken in the grocery store's freezer case.
Ingredient Substitution
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.

Nutrition Information:

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