Description
This Mexican Cheesy Chicken Chowder is a comforting and creamy soup packed with tender chicken, potatoes, green peppers, and Velveeta cheese, all simmered in a flavorful blend of chicken broth, cream, and Rotel tomatoes. Perfect for a hearty meal, this chowder is topped with fresh cilantro and served with sour cream and crispy Fritos or tortilla chips for added texture and zest.
Ingredients
Scale
Main 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 into small 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 cream preferred for richness)
- 12 ounces Velveeta cheese, cut into small chunks
- 2 cans Rotel Tomatoes (10 ounce cans each)
- 1/4 cup chopped fresh cilantro
For Garnish
- Sour cream
- Fritos or tortilla chips
Instructions
- Sauté Vegetables and Chicken: Heat the olive oil in a dutch oven or stock pot over medium-high heat. Add the minced garlic, diced onion, and green peppers. Sauté until the vegetables are translucent and fragrant, about 5 minutes. Add the cubed chicken, chicken broth, salt, pepper, and frozen hash-brown potatoes. Stir everything to combine well.
- Simmer Chowder: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender. While simmering, whisk together the heavy cream and gravy mix in a separate bowl and set aside.
- Add Cheese and Tomatoes: After 15 minutes, pour in the cream and gravy mixture. Add the Velveeta chunks, Rotel tomatoes, and chopped cilantro. Stir gently to combine. Lower the heat to low-medium and cook uncovered for an additional 10 minutes, stirring occasionally, until the cheese is fully melted and the chowder is creamy and well blended.
- Serve and Garnish: Ladle the chowder into bowls and garnish with a dollop of sour cream and a handful of Fritos or tortilla chips for a crunchy contrast.
- Enjoy: Serve immediately while hot and enjoy this rich, cheesy, and flavorful Mexican-inspired chowder.
Notes
- Use heavy cream for a richer, creamier chowder; milk can be substituted for a lighter version.
- Velveeta cheese melts smoothly, but you can substitute with other melting cheeses if preferred.
- Frozen hash-browns save prep time but diced fresh potatoes can be used as an alternative.
- Adjust salt and pepper according to taste, especially considering the salt content in the broth and cheese.
- For a spicier version, use Rotel tomatoes with green chilies or add chopped jalapeños during sautéing.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
