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NACHO CHEESE CHICKEN CHOWDER

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 4 cups chicken broth
  • 2 cups shredded nacho cheese (or processed nacho cheese sauce)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, sliced jalapeños, crushed tortilla chips, sour cream

Instructions

  • Heat olive oil in a large pot over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  • In the same pot, add onion, bell pepper, and garlic. Sauté until tender, about 5 minutes.
  • Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes. Gradually add chicken broth, stirring constantly. Bring to a simmer.
  • Stir in nacho cheese until melted and smooth. Add corn and cooked chicken back to the pot.
  • Season with chili powder, cumin, garlic powder, salt, and pepper. Simmer for 15-20 minutes.
  • Ladle into bowls and garnish with your favorite toppings. Enjoy Nacho Cheese Chicken Chowder!
  • Author: Susan C. Sexton