Southwestern Chicken Chowder
- Source
- Recipe Keeper (handwritten, p. 50)
- Serves
- 6-8 servings
- Cook
- 1-2 hours (slow cooker, low)
- Cuisine
- Southwestern
Ingredients
- 1 can (15 oz) mixed vegetables, drained
- 2 cups cubed cooked chicken
- 1 medium sweet red pepper, seeded and chopped
- 1 1/2 cups whole milk
- 1 can cream of chicken soup
- 1 cup mild green salsa or thick & chunky salsa
- 1 Tbsp lime juice
- 1 can (15.5 oz) Mexican chili beans, undrained
- 1 Tbsp chopped cilantro
Steps
- Combine all ingredients except cilantro in a 2-3 qt slow cooker.
- Cook on low 1-2 hours or until heated through.
- Add cilantro and serve.
Notes
- Temp and Time fields were left blank on the card (this is a slow-cooker recipe, no oven temp needed); “1-2 hours” is written in the instructions instead.
