Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.
Cheesy Chicken-Vegetable Chowder
- Prep Time 30 min
- Total 0 min
- Servings 4
- Ingredients 7
Ingredients
- 1 tablespoon butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 2 cups frozen mixed vegetables
- 2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
- 2 cups cubed cooked chicken
- 1 (14-oz.) can chicken broth
- 6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)
Instructions
-
Step1Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
-
Step2Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
-
Step3Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
Nutrition
425
Calories
18g
Total Fat
33g
Protein
39g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 425
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 100mg
- 33%
- Sodium
- 1220mg
- 51%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 10g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 92%
- 92%
- Vitamin C
- 10%
- 10%
- Calcium
- 24%
- 24%
- Iron
- 12%
- 12%
Exchanges:
2 Starch; 4 Lean Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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