Ingredients
2
tablespoons oil
1
cup chopped onions
1
cup chopped red bell pepper
2
boneless skinless chicken breast halves, cut into bite-sized pieces
1
cup Progresso™ chicken broth (from 32 oz carton)
1
cup milk
1
can (16 oz) sweet potatoes in syrup, drained, rinsed and coarsely chopped
1
pkg (9 oz) frozen corn
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
Preparation
Heat oil in large saucepan over medium-high heat until hot. Add onions and bell pepper; cook and stir 1 to 2 minutes or until crisp-tender. Add chicken; cook and stir 2 minutes.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chowder is thoroughly heated and chicken is no longer pink, stirring occasionally.
