Chicken-Vegetable Chowder
By: Anonymous
Published: Thursday, February 11, 2010 - 4:44pm

Ingredients




cup 1%% low-fat milk
1 cup fat-free chicken broth
1 can condensed cream of potato soup (10 ¾ oz)
1 can condensed reduced-fat cream of
chicken soup - (10 3/4 oz)
2 cans chicken breast with liquid - (5 oz ea)
(or 2 cups chopped cooked chicken)
cup chopped green onions
1 can corn with red and green peppers - (11 oz) rinsed, dr
1 cup sliced fresh mushrooms
1 can drained chopped green chiles - (4 oz)
1 cup shredded reduced-fat cheddar cheese divided

Preparation

1 In a 4-quart saucepan, combine milk, broth and potato and chicken soups; blend well. Add chicken with juices, green onions, corn with red and green peppers (Mexicorn), mushrooms and green chiles; mix well. Cook over medium heat 7 to 9 minutes or until vegetables are softened; stir occasionally. 2 Remove from heat; stir in cheese until melted. Serve immediately. 3 This recipe yields 6 servings.