| MEXICAN
CHEESY CHICKEN CHOWDER Christine Andrews Makes about 6 servings 2 1/2 c chopped cooked chicken 10 1/2 oz can condensed cream potatoe soup 4 oz can diced green chili peppers 2 tbsp fresh cilantro 1 1/2 oz envelope taco seasoning mix 3 c chicken broth 8 oz sour cream 4 oz cheese spread with jalepeno pepper (usually cubed) 1. In crock pot combine chicken, soup, undrained chilies, cilantro, taco seasoning and chicken broth. 2. Cover; cook on low-heat for 8-10 hours or high heat 4-5 hours. 3. Stir about 1 cup of the hot soup into sour cream. Stir sour cream and cheese into mixture in crock; cover and let stand for 5 minutes. Stir until combined. Per serving: 376 calories; 30 g. protein; 21 g. carbs; 21 g. total fat (10 g. saturated) 93 mg cholesterol, 1,986 mg sodium, 520 mg potassium |
