Creamy Chicken Vegetable Chowder
Source of Recipe
Master Chef Don Easley
"Delicious blend of fresh veggies, cheese and chicken. EASY!"
List of Ingredients
1 tablespoon and 2 teaspoons olive oil
2 red onion, diced
5 cloves garlic, minced
2 red bell pepper, diced
5 potatoes, diced
5 carrots, diced
13-1/3 cups chicken broth
1-3/4 pounds skinless, boneless chicken breast halves - chopped
2 (1 ounce) packages ranch dressing mix
1-3/4 teaspoons crushed red pepper flakes
salt to taste
ground black pepper to taste
13 ounces processed cheese food, shredded
2 (16 ounce) packages frozen green beans
1/3 cup and 1 tablespoon and 1 teaspoon butter
1/3 cup and 1 tablespoon and 1 teaspoon all-purpose flour
Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender.
Mix in potatoes, carrots, and chicken broth.
Bring to a boil.
Reduce heat to low and simmer 20 minutes.
Stir chicken into the pot.
Season soup with ranch dressing mix, crushed red pepper, salt, and pepper.
Stir in processed cheese until melted.
Mix in green beans just before making the roux.
Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux.
Mix into the soup to thicken.
Continue cooking 5 minutes.