Monday, February 2, 2009

From the Kitchen: Mexican Chicken Chowder

This is a recipe I found several years ago while searching for something along the lines of tortilla soup. I have since made my own changes, and it gets rave reviews every time. And did I mention it's completely easy? Mexican Chicken Chowder is a great soup for a brisk day when you haven't had any time to plan ahead. The leftovers (if you're lucky enough to have any!) are just as delicious the next day. Enjoy!

Mexican Chicken Chowder
(4 main dish servings)

2-1/2 cups chopped cooked chicken
2 cups frozen corn
10-3/4-ounce can condensed cream of chicken soup
4-ounce can diced green chili peppers
2 tbsp chopped pimiento (optional)
1/2 of a 1-1/4-ounce package taco seasoning mix (about 2 tablespoons)
3 cups chicken stock (or broth from bullion)
1 cup sour cream
Shredded cheddar cheese (2 ounces
Fritos or other bite-size corn chips

In large saucepan, combine chicken, corn, soup, chili peppers, pimiento, chicken stock, and taco seasoning mix. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through. Sprinkle each serving with cheese. Serve topped with chips.


mchen said...

Oh wow. I'm drooling. I think the key is probably to make sure the chips don't get soggy. You know what that means, right? EAT FAST!!! ;P

THANK YOU for sharing!!!

paperhill said...

sounds yummy! we put chips in our chili all the time!