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This MEXICAN CHEESY CHICKEN CHOWDER is the ultimate Winter comfort food soup! Loaded with spicy tomatoes, green peppers, hash brown potatoes, garlic, onion, CHEESE, and more, this was an instant favorite at our house. Serve with fritos or tortilla chips and you're in business. SO GOOD.
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4.67 from 18 votes

Mexican Cheesy Chicken Chowder

This Mexican Cheesy Chicken Chowder Recipe is the ultimate winter comfort food soup. Loaded with spicy tomatoes, green peppers, hashbrown potatoes, garlic, onion, cheese, and more, it will be an instant hit.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mexican
Difficulty: Easy
Servings: 10
Author: Becky Hardin

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 green peppers diced (about 1 cup)
  • 1½ lbs. boneless skinless chicken breasts bite sized cubes
  • 32 oz. low-sodium chicken broth
  • salt and pepper to taste
  • 32 oz. frozen diced hashbrown potatoes
  • 2.64 oz. country gravy mix packet
  • 2 cups heavy cream or milk...but let's be honest...the creamier the better
  • 12 oz. Velveeta cut into small chunks
  • 2 cans Rotel tomatoes (10 oz. cans)
  • ¼ cup chopped fresh cilantro
  • sour cream, Fritos, or tortilla chips for garnish

Instructions

  • Add oil to the bottom of a Dutch oven or stock pot and turn the heat to medium/high. Stir in onion, garlic, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt, pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally.
    1 tbsp olive oil, 1 yellow onion, 2 cloves garlic, 2 green peppers, 1½ lbs. boneless skinless chicken breasts, 32 oz. low-sodium chicken broth, salt and pepper, 32 oz. frozen diced hashbrown potatoes
  • Stir together the gravy mix and cream in a separate bowl and set aside.
    2.64 oz. country gravy mix packet, 2 cups heavy cream
  • After 15 minutes (or until chicken is cooked through), pour in the gravy/cream mix and toss in the Velveeta, tomatoes, and cilantro. Move heat to low/medium and cook uncovered for an additional 10 minutes or until cheese is fully melted.
    12 oz. Velveeta, 2 cans Rotel tomatoes, ¼ cup chopped fresh cilantro
  • Serve immediately. Garnish with sour cream, Fritos, or tortilla chips. Enjoy!
    sour cream, Fritos, or tortilla chips

Notes

  • Cut the ingredients into bite-sized pieces so you get a mouthful of flavor with each spoonful.
  • If the chicken is white, it means it's cooked. To double-check, cut into a piece to make sure there is no pink.
  • Choose any can of Rotel tomatoes you want: spicy, medium, or mild.
  • Store leftovers for up to 3 days. 

Nutrition

Serving: 1bowl | Calories: 396kcal | Carbohydrates: 18g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 123mg | Sodium: 680mg | Potassium: 791mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 31.8mg | Calcium: 268mg | Iron: 1.7mg