"MEXICAN CHEESY CHICKEN CHOWDER

By RoketJSquerl

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

Details

Adapted from thecookierookie.com

Preparation

Step 1

INSTRUCTIONS

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.
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.
Serve immediately, garnished with sour cream, Fritos, or Tortilla Chips.
Enjoy!