Campbell's Kitchen Cheesy Chicken Chowder

Campbell's Kitchen Cheesy Chicken Chowder

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Campbell's Kitchen

“Cheddar cheese soup forms the base for this quick-cooking chicken chowder that's kicked up with picante sauce and green onions.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the soup, milk, picante sauce, pepper and onions in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.
  2. Stir the chicken in the skillet and cook until the mixture is hot and bubbling. Serve with the sour cream.

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Reviews (12)

Rate This Recipe
Meginnah
9

Meginnah

FANTASTIC soup! Use combination of heavy whipping cream in combination with the soup! Wow....very, very tasty...added sweet corn. Will try fish or shrimp instead next time ..... very, very good :)

cattlekid
8

cattlekid

I reduced this to three servings for my husband and I and it turned out wonderfully. We are not fans of cooked peppers, so I substituted a large handful of frozen corn for the pepper. We also added liberal dashes of habanero sauce at the table, but that's just because we like things spicy. The picante sauce adds a good amount of spice just by itself. Leftovers reheated beautifully. Definitely going in the regular rotation for cold months!

ospooks
4

ospooks

I served this over rice and my husband loved it. A great weekday meal that is quick and easy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 13.3 g
  • 21%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1321 mg
  • 53%

Based on a 2,000 calorie diet

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