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TEST KITCHEN APPROVED

Chicken Chowder

Name: Chicken Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (3 quarts)
Cuisine: North America, Mexican
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted; 1-1/2 cups whole milk; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups cubed cooked chicken; 1 can (11 ounces) Mexicorn, drained; 1/3 cup chopped onion; 1 can (4 ounces) chopped green chiles; 1-1/2 cups shredded Monterey Jack cheese

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Heather Hamilton, Bunker Hill, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

This is wonderful served over tortilla chips or with cornbread as a side. Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. —Heather Hamilton, Bunker Hill, West Virginia

TEST KITCHEN APPROVED

Chicken Chowder

5 Reviews Add your review

Yield:8 servings (3 quarts)

Prep:10 min

Cook:20 min

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Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded Monterey Jack cheese

Text Ingredients

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Directions

1
In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.