Mexican Cheesy Chicken Chowder

Course: Soup

Cuisine: Mexican

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 396kcal

Author: Becky Hardin

This MEXICAN CHEESY CHICKEN CHOWDER RECIPE 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 this cheesy chicken chowder with Fritos or tortilla chips and you're in business. SO GOOD.

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Ingredients

1 tablespoon olive oil
1 yellow onion diced
2 cloves garlic minced
2 green peppers diced (about 1 cup)
1 1/2 pounds boneless skinless chicken breasts cubed (small cubes...bite sized pieces)
32 ounces low sodium chicken broth
salt and pepper to taste
1 package frozen diced hash-brown potatoes 32 ounce package
1 packet country gravy mix 2.64 ounce packet
2 cups heavy cream or milk...but lets be honest...the creamier the better :
12 ounces Velveeta cut into small chunks
2 cans Rotel Tomatoes 10 ounce cans
1/4 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 heat to medium/high. Stir in garlic, onion, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt and pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally. While cooking, stir together cream and gravy mix in a separate bowl and set aside.
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.
Serve immediately, garnished with sour cream, Fritos, or Tortilla Chips.
Enjoy!

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