Campbell's Kitchen Cheesy Chicken Chowder12 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Cheddar cheese soup forms the base for this quick-cooking chicken chowder that's kicked up with picante sauce and green onions.” - by Campbell's Kitchen
Original recipe yields 6 servings
- 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.
- Stir the chicken in the skillet and cook until the mixture is hot and bubbling. Serve with the sour cream.
Amount Per Serving (6 total)
- 317 cal
- 13.3 g
- 20.6 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 :)..." See more"
"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 adde..." See mored 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!"
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