Tex-Mex Chowder

Name: Tex-Mex Chowder
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 (10oz) container Philadelphia Cooking Creme - Santa Fe Blend; 1 (10 3/4oz) can Cream of Potato soup; 1 soup can of milk; 1 (15.25oz) can sweet corn, drained; 1 (15oz) can black beans, drained; 1 (10oz) can diced tomato with green chilies, drained; 1 (6oz) pkg. Tyson Southwestern style chicken breast strips, cut into 1in. pieces; 1 tsp chili powder; 1 tsp cumin; 1 dash of cayenne; 1 tsp unsweetened cocoa powder

kris8169 @cook_3515093

:-) Hearty & filling, perfect for a wintry evening.

kris8169 @cook_3515093

:-) Hearty & filling, perfect for a wintry evening.

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Ingredients

20 mins

6 servings

1(10oz) container Philadelphia Cooking Creme - Santa Fe Blend
1(10 3/4oz) can Cream of Potato soup
1soup can of milk
1(15.25oz) can sweet corn, drained
1(15oz) can black beans, drained
1(10oz) can diced tomato with green chilies, drained
1(6oz) pkg. Tyson Southwestern style chicken breast strips, cut into 1in. pieces
1 tspchili powder
1 tspcumin
1 dashof cayenne
1 tspunsweetened cocoa powder

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Steps

20 mins

1

In large saucepan over Med. heat, mix together Cooking Creme & soup. Add can of milk; blend until smooth. Heat just until bubbling.
2

Add vegetables and allow to heat through, about 5min.
3

Toss in diced chicken and stir; add spices. Simmer another 5min. or until heated through.
4

Garnish with tortilla strips, crumbled corn chips, fresh cilantro, cheddar cheese, sour cream and/or chives
5

Serve with Pillsbury Cornbread twists.