MEXICAN CHEESY CHICKEN CHOWDER

With the cold weather wreaking havoc on more than half the country, we are all in need of some good old fashioned comfort food.

MEXICAN CHEESY CHICKEN CHOWDER

INGREDIENTS

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 green peppers, diced (about 1 cup)
• 1 1/2 pounds boneless skinless chicken breasts, cubed (small cubes...bite sized pieces)
• 32 ounces low sodium chicken broth
• salt and pepper to taste
• 1 (32 ounce) package frozen diced hash-brown potatoes
• 1 (2.64 ounce) package country gravy mix
• 2 cups heavy cream (or milk...but lets be honest...the creamier the better :)
• 12 ounces Velveeta, cut into small chunks
• 2 (10 ounce) cans Rotel Tomatoes (of if you don't want spicy, go with regular diced tomatoes)
• 1/4 cup chopped fresh cilantro
• Sour cream, Fritos, or Tortilla Chips for garnish

INSTRUCTIONS

1. Add oil to the bottom of a dutch oven or stock pot and turn heat to medium/high. Stir in garlic, onion, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt and pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally. While cooking, stir together cream and gravy mix in a separate bowl and set aside.
2. After 15 minutes (or until chicken is cooked through), pour in the gravy/cream mix and toss in the Velveeta, tomatoes, and cilantro. Move heat to low/medium and cook uncovered for an additional 10 minutes or until cheese is fully melted.
3. Serve immediately, garnished with sour cream, Fritos, or Tortilla Chips.
4. Enjoy!

https://www.thecookierookie.com/mexican-cheesy-chicken-chowder/