Spicy Tex-Mex Chicken Chowder
This Spicy Tex-Mex Chicken Chowder is the ultimate blend of comfort and bold flavors. It’s creamy and cheesy, with tender bites of chicken and potatoes that soak up all the rich goodness. The real stars, though, are the salsa and green chilies that bring in that Tex-Mex flair and just the right amount of spice. Top it off with crunchy Fritos, and you’ve got a meal that’s hearty, satisfying, and just a little bit addicting. Perfect for cozy nights in, game day gatherings, or whenever you’re craving something warm and flavorful with a kick!
Servings
Ingredients
- 1 large onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tbsp vegetable oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into cubes
- 2 14-ounce cans chicken broth
- 1 32-ounce bag frozen diced hash-brown potatoes
- 1 2.64-ounce packet country gravy mix
- 2 cups whole milk
- 1 8-ounce block processed cheese (like Velveeta), cut into chunks
- 1 16-ounce jar chunky salsa
- 1 4-ounce can diced green chilies, drained
- Salt and pepper to taste
- 1 9.25-ounce bag Fritos
Instructions
- Heat up some oil in a big stockpot or Dutch oven over medium heat. Once it’s hot, toss in the chopped onion, celery, and garlic. Let them cook for about 5 minutes, just enough to soften up and start smelling great. Next, add in the chicken, chicken broth, and potatoes. Bring it all to a boil, then lower the heat and let it simmer gently for 15 to 18 minutes, until the chicken is cooked through and the potatoes are tender.
- While that’s simmering, grab a medium bowl and whisk together the milk and gravy mix. Pour this into the soup along with the chunks of cheese, salsa, and green chilies. Stir it all together until the cheese melts completely and the soup turns creamy and smooth. Add salt and pepper to taste, adjusting it just the way you like. Ladle the soup into bowls, and don’t forget to top each one with a handful of crunchy Fritos before serving. Enjoy!
Notes
Great news—this chowder is pretty easy to make gluten-free! Just swap out the gravy mix for a gluten-free variety, which you can find in most grocery stores these days. You’ll also want to double-check your salsa and chicken broth to make sure they’re certified gluten-free (most are, but it’s always good to check). And if you’re a Fritos fan, you’re in luck—Fritos are naturally gluten-free, so no need to change anything there. With these simple swaps, you can enjoy all the creamy, spicy goodness of this chowder without any worries!