Cheesy Salsa Chicken Chowder Recipe

Name: Cheesy Salsa Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 -3 stalks celery, finely chopped; 1 tablespoon fresh minced garlic (or to taste); 1 jalapeno pepper, seeded and finely chopped (optional, add in if you like extra spicy); 1 -2 tablespoon vegetable oil; 2 tablespoons butter; 2 lbs uncooked boneless skinless chicken breasts, cut into small cubes; 2 (14 ounce) cans chicken broth, undiluted; 1 (32 ounce) packagefrozen diced hash brown potatoes; 1 (2 ounce) package country gravy mix; 2 cups half-and-half cream or 2 cups full-fat milk; 1 (8 ounce) package Velveeta cheese, cut into cubes; 1 (16 ounce) jar chunky salsa; 1 (4 ounce) can green chili peppers (or to taste); pepper; grated parmesan cheese (optional and to taste)

Servings: persons

1 large onion, chopped
2 -3 stalks celery, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional, add in if you like extra spicy)
1 -2 tablespoon vegetable oil
2 tablespoons butter
2 lbs uncooked boneless skinless chicken breasts, cut into small cubes
2 (14 ounce) cans chicken broth, undiluted
1 (32 ounce) packagefrozen diced hash brown potatoes
1 (2 ounce) package country gravy mix
2 cups half-and-half cream or 2 cups full-fat milk
1 (8 ounce) package Velveeta cheese, cut into cubes
1 (16 ounce) jar chunky salsa
1 (4 ounce) can green chili peppers (or to taste)
pepper
grated parmesan cheese (optional and to taste)

1
In a Dutch oven saute the onion, celery, jalapeno (if using) and garlic and until soft (about 5-6 minutes).
2
Add in the cubed chicken, broth and hash brown potatoes; bring to boiling; reduce heat and simmer for 25-30 minutes, or until the chicken breast cubes are cooked and potatoes are tender, stirring occasionally (it might take more or less time).
3
Meanwhile in a medium bowl, dissolve/whisk the dry gravy mix in the half and half cream or milk (if using).
4
Stir the gravy/milk mixture into the simmering soup; mix to combine.
5
Stir in the Velveeta cheese, salsa and green chilies; mix to combine with a wooden spoon, reduce heat to low, and cook until the cheese is melted.
6
Season with pepper if desired.
7
Ladle into serving bowls and sprinkle with grated Parmesan cheese is desired.

1297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large onion, chopped, 2 -3 stalks celery, finely chopped, 1 tablespoon fresh minced garlic (or to taste), 1 jalapeno pepper, seeded and finely chopped (optional, add in if you like extra spicy), and more.

Yes, Cheesy Salsa Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cheesy Salsa Chicken Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions