Chicken Chili Chowder
Total TimePrep: 15 min. Cook: 25 min.
Makes6 servings (2 quarts)
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Made this today,really enjoyed had just enough spice to it. Used hatch southwest green chili salsa . Will put it on my keep list.
The only substitutions I made was used butter instead of oil to sautee the onions. Hubby said that it was very bland so he added tobasco. My 2 kids ate it, but didn't love it.
Made this one day on the spur of the moment. I had all the ingredients in my pantry and freezer! That's a big bonus since we live out in the country and the store is not near by. This soup was hearty and delicious. My hubby gave it two thumbs up, so it will be on the soup rotation in our house!
We really enjoyed this. I freeze a lot of soups since it is only my husband and I. Potatoes don't freeze we'll sometimes so I omitted them. They weren't missed at all. But...I guess it's not a "chowder" anymore!
This was fabulous! Very flavorful! My daughters are picky, so I omitted the beans, onion & canola oil. I also was running late on time, so I used canned chicken chunks. I had planned on regular chicken, but honestly, for a last minute substitute, it worked out just fine! I served this with tortilla chips, sour cream and cheese. It's my new favorite soup!
I made it for about 20 coworkers and served it with a side of plain egg noodles. It was a hit!