Mexican Chicken Chowder

by Moshe Eshaghian March 02, 2018

Mexican Chicken Chowder

It's been a while since we shared a recipe that perfectly pairs with the immaculate kick of heat and flavor only to be found in our Fuegorita dry pepper mix. So we're bringing you one of our co-founders' favorite homemade dishes (Hi Carmen!) as part of our weekly #FuegoritaFriday series.

See below for the recipe and be sure to check our Instagram for the mouthwatering pics!

Happy Friday!

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MEXICAN CHICKEN CHOWDER (with FUEGORITA FINE)

Ingredients:

  • 2-1/2 cups chopped cooked chicken
  • 1  11-ounce can whole-kernel corn with sweet peppers
  • 1  10-3/4 ounce can condensed cream of potato soup or reduced-fat, reduced-sodium condensed cream of chicken soup
  • 1  4-ounce can diced green chili peppers (OR 2 tablespoons of Fuegorita Fine)
  • 2  tablespoons snipped fresh cilantro
  • 1/2  of a 1-1/4-ounce package of taco seasoning mix (about 2 tablespoons)
  • 1  14-1/2 ounce can reduced-sodium chicken broth
  • 1  cup water
  • 1  cup fat-free dairy sour cream
  • 1/2  cup shredded reduced-fat cheddar cheese (2 ounces)
  • Baked tortilla chips (optional)

Directions:

  1. In a large saucepan, combine chicken, chicken broth, corn soup, water, chili peppers, cilantro, and taco seasoning mix. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
  2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.
  3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips. Makes 4 main-dish servings.



Moshe Eshaghian
Moshe Eshaghian

Author



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