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Mexican Corn Chicken Chowder
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Mexican Corn Chicken Chowder

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
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 teaspoon s chili powder
1 pkg Hidden Valley ranch dressing mix dry
1 cup cubed Velveeta sharp cheese
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Let's Make It
1
Boil chicken in water and chicken bouillon cubes, take chicken off bone and cut into bites size pieces.
2
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.
3
Add Velveeta sharp cheese stir until melted. Add salt and pepper to taste. Serve with whole wheat tortilla chips.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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