Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.
tablespoon butter or margarine
medium onion, chopped (1/2 cup)
cups Green Giant™ Frozen Mixed Vegetables
cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
cups cubed cooked chicken
(14-oz.) can chicken broth
oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)
Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
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.
Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.