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Composition for Tex-Mex Chowder:
- Prepare 1 of (10oz) container Philadelphia Cooking Creme - Santa Fe Blend
- Get 1 (10 3/4oz) can Cream of Potato soup
- Give 1 of soup can of milk
- Get 1 for (15.25oz) can sweet corn, drained
- Provide 1 of (15oz) can black beans, drained
- Take 1 for (10oz) can diced tomato with green chilies, drained
- Prepare 1 - (6oz) pkg. Tyson Southwestern style chicken breast strips, cut into 1in. pieces
- You need 1 tsp - chili powder
- Need 1 tsp of cumin
- Make ready 1 dash of cayenne
- You need 1 tsp of unsweetened cocoa powder
Tex-Mex Chowder step by step:
- In large saucepan over Med. heat, mix together Cooking Creme & soup. Add can of milk; blend until smooth. Heat just until bubbling.
- Add vegetables and allow to heat through, about 5min.
- Toss in diced chicken and stir; add spices. Simmer another 5min. or until heated through.
- Garnish with tortilla strips, crumbled corn chips, fresh cilantro, cheddar cheese, sour cream and/or chives
- Serve with Pillsbury Cornbread twists.
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