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Mexican Corn Chicken Chowder

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr
Category: Soups/Chilis Sub Category: Chowders

what you need
  • 2 chicken legs and thighs
  • 10 cups water
  • 2 chicken bouillon cubes
  • 1 small onion, chopped
  • 1 can Ro*Tel tomatoes
  • 1 can cream of chicken soup
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans
  • 1 cup frozen corn
  • 1 small can sliced black olives, drained
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 pkg. Hidden Valley ranch dressing mix dry
  • 1 cup cubed Velveeta sharp cheese
make it
Boil chicken in water and chicken bouillon cubes, take chicken off bone and cut into bites size pieces.

Saute onion in 1 teaspoon olive oil until onion is clear. Add onion and chicken back to broth. Add rest of ingredients except for Velveeta. Bring to boil then reduce to simmer for 20 minutes.

Add Velveeta sharp cheese stir until melted. Add salt and pepper to taste. Serve with whole wheat tortilla chips.
Notes
My whole family loves this! Even my friends say this is the bomb! I'd love to see this recipe in your magazine!
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