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Green Chili, Chicken & Corn Chowder
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Nutrition Facts
Serving Size 300 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 820 mg 34%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 14 g
Vitamin A 8% • Iron 2%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Green Chili, Chicken & Corn Chowder
Rate and Review | Read Reviews (5)
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

34 Oz Two Step Tomatillo & Green Chili Stew Mix
2 cup(s) Central Market Organics Chicken Broth
2 cup(s) Hill Country Fare Frozen Hash Browns Southern Style
1 Lb H-E-B All Natural Chicken Breasts, cubed
1/2 Tbsp Adams Reserve Southwest Rub
1 Tbsp Ottavio Grape Seed Oil
1 cup(s) H-E-B Whole Kernel Corn, drained
1 cup(s) H-E-B Heavy Whipping Cream
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Instructions

1
Pour stew mix into a 6-quart stock pot over medium-high heat.
2
Add broth and frozen potatoes; bring to a boil and reduce heat to medium and continue to gently boil until potatoes are tender.
3
Meanwhile, season cubed chicken with rub.
4
Heat oil in a large skillet over medium-high heat; cook chicken 5 minutes or until browned.
5
Transfer chicken to stew mixture and add corn.
6
Simmer 10 minutes.
7
Stir in cream; remove from heat.

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