Green Chili, Chicken & Corn Chowder

For a thicker soup, remove some of the potatoes and/or beans from soup to a bowl; mash with a fork and return to soup.

Yield: 6 servings
Community Recipe from

Ingredients

  • 1 jar(s) Texas Two-Step Tomatillo & Green Chili Stew Mix
  • 2 cup(s) Chicken broth
  • 2 cup(s) frozen southern style hash browns or diced potatoes
  • 12 ounce(s) Cooked chicken strips or 16 ozs chicken
  • 1 can(s) black beans rinsed and drained (15 oz)
  • 1 can(s) corn kernels drained (15 oz)
  • 1 cup(s) heavy whipping cream

Preparation

  1. 1. Pour stew mix into 6 quart stock pot over med high heat. Add broth and frozen potatoes; bring to a boil; reduct heat to Med and continue cooking until potatoes are tender.
  2. 2. Stir in chicken, beans and corn. Bring to a boil and simmer 5-10 mins. Stir in cream; heat soup until it just begins to boil. Remove from heat and serve.
October 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Chili, Chicken & Corn Chowder Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy