Cheesy Chicken-Vegetable Chowder

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Prep Time: 20 Minutes Start to Finish: 30 Minutes
Servings: 4 (11⁄3 cups each)


 INGREDIENTS
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped (½ cup)
  • 2 cups Green Giant® frozen mixed vegetables
  • 2 cups frozen southern-style hash-brown potatoes (from 32-oz package)
  • 2 cups cubed cooked chicken
  • 1 can (14 oz) chicken broth
  • 6 oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cubed (1¼ cups)
METHOD
  1. In large saucepan, melt butter over medium heat. Cook onion in butter 2 to 3 minutes or until crisp-tender, stirring frequently. 
  2. Add all remaining ingredients except cheese. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
  3. Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

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