Green Chile Chicken Chowder
Submitted by: Paula (This won a soup contest!)

  • 3 chicken breasts, cooked and shredded
  • 8 oz. can of green chiles, chopped and peeled
  • ~1 oz. of canned jalapenos, chopped and peeled
  • 1/2 stick butter
  • 2 cups onion, chopped
  • 1 clove garlic, peeled and minced
  • 1/2 tsp oregano
  • 2 bay leaves
  • 4 cups of water
  • 5 chicken bullion cubes
  • 3 small red potatoes with skins, diced
  • 1/3 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup whipping cream (not Cool Whip!)
  • 2 cups shredded sharp cheddar cheese
  • instant mashed potatoes
  • Tostitos Scoops
  1. Melt butter in pot. Add onions, garlic, oregano, and bay leaves.
  2. Cover and simmer for 15 minutes.
  3. Add water, bullion cubes, potatoes, salt, cumin, pepper, chiles and jalapenos. Bring to a boil, then cover and simmer for about 25 minutes.
  4. Stir in cream, chicken, 1 cup of the cheese, and enough instant mashed potatoes for desired thickness.
  5. Ladle soup into bowls, sprinkle with remaining cheese, and serve with Tostitos.
Published: Sunday, March 4th, 2012
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