Ingredients
- Add oil to the bottom of a dutch oven or stock pot and turn heat to medium/high. Stir in garlic, onion, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt and pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally. While cooking, stir together cream and gravy mix in a separate bowl and set aside.
- After 15 minutes (or until chicken is cooked through), pour in the gravy/cream mix and toss in the Velveeta, tomatoes, and cilantro. Move heat to low/medium and cook uncovered for an additional 10 minutes or until cheese is fully melted.
- Serve immediately, garnished with sour cream, Fritos, or Tortilla Chips.
Recipe Description
This MEXICAN CHEESY CHICKEN CHOWDER is the ultimate Winter comfort food soup! Loaded with spicy tomatoes, green peppers, hash brown potatoes, garlic, onion, CHEESE, and more, this was an instant favorite at our house. Serve with fritos or tortilla chips and you’re in business. I’m so excited about this cheesy hearty goodness that I’m publishing it just one day after making it. I have quite a few other drafts in queue but...
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