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Green Chili, Chicken & Corn Chowder

Cooking Connection

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

10 minutes

Cook Time:

20 minutes

Makes:

6 - 8 servings

Ingredients

1  jar  Texas Two-Step Tomatillo & Green Chili Stew Mix

1  pound  H-E-B All Natural Chicken Breasts, cubed

1/2  Tablespoons  Adams Reserve Southwest Rub

1  Tablespoon  Ottavio Grape Seed Oil

2  cups  Central Market Organics Chicken Broth

2  cups  frozen Southern-Style Hash Browns or Diced Potatoes

1  cup  canned corn kernels (drain first)

1  cup  heavy whipping cream

Instructions


Pour stew mix into a 6-quart stock pot over Medium-High heat. Add broth and frozen potatoes; bring to a boil; reduce heat to Medium and continue to boil gently until potatoes are tender.

Meanwhile, season cubed chicken with Southwest rub. Heat oil in a large skillet over Medium-High heat; cook chicken 5 minutes or until browned.

Transfer chicken to stew mixture; add corn. Simmer 10 minutes. Stir in cream; remove from heat. Serve while hot
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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