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Creamy Chicken and Veggie Chowder

Published : 03/30/2015 09:00:52
Categories : Soup

Creamy Chicken and Veggie Chowder

This delicious chowder recipe serves 6 and features our favorite Border Bandito's Salsa Spice Blend!

Creamy Chicken and Veggie Chowder

  • 12 ounce can evaporated milk (low-fat or regular)
  • 14 1/2 ounce can fat-free chicken broth
  • 2-10 3/4 ounce cans Campbell's cream of potato soup
  • 10 3/4 can Campbell's 98% fat-free cream of chicken soup 
  • 2-13 ounce cans chicken breast meat, drained (4 cooked boneless skinless chicken breasts, cut into bite-size pieces)
  • 1/2 cup finely chopped onion
  • 11 ounce can Mexicorn (corn, red and green bell peppers), drained
  • 4 ounce can diced green chiles
  • 2 tablespoons Olde Westport Border Bandito's Salsa Spice Blend

Add all ingredients, except cheese, into a 4 quart saucepan. Bring mixture to a gentle boil over medium-high heat, stirring often. Lower heat, cover, simmer 15 minutes, stirring occassionally. Stir in cheese, cook just until melted. Remember that if you order online shipping is always just $6.75!

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