Chicken Chowder

Name: Chicken Chowder
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted; 1-1/2 cups whole milk; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups cubed cooked chicken; 1 can (11 ounces) Mexicorn, drained; 1/3 cup chopped onion; 1 can (4 ounces) chopped green chilies; 1-1/2 cups shredded Monterey Jack cheese

10 ingredients

1 steps

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chilies
1-1/2 cups shredded Monterey Jack cheese

Directions

1

In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.