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Chicken-Vegetable Chowder

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups 355ml 1% low-fat milk

    2. 1 cup 237ml Fat-free chicken broth

    3. 1 Condensed cream of potato soup - (10 3/4 oz)

    4. 1 Condensed reduced-fat cream of Chicken soup - (10 3/4 oz)

    5. 2 Chicken breast with liquid - (5 oz ea) (or 2 cups chopped cooked chicken)

    6. 1/2 cup 31g / 1.1oz Chopped green onions

    7. 1 Corn with red and green peppers - (11 oz) - rinsed, drained

    8. 1 cup 237ml Sliced fresh mushrooms

    9. 1 Drained chopped green chiles - (4 oz)

    10. 1 cup 146g / 5.1oz Shredded reduced-fat cheddar cheese - divided

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a 4-quart saucepan, combine milk, broth and potato and chicken soups; blend well. Add chicken with juices, green onions, corn with red and green peppers (Mexicorn), mushrooms and green chiles; mix well. Cook over medium heat 7 to 9 minutes or until vegetables are softened; stir occasionally. Remove from heat; stir in cheese until melted. Serve immediately. This recipe yields 6 servings.

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