Creamy Chicken Vegetable Chowder

Delicious blend of fresh veggies, cheese and chicken. EASY!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 459 Calories

Ingredients

• ¼ cup butter
• ¼ cup all-purpose flour
• salt to taste
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ground black pepper to taste
• 1 (1 ounce) package ranch dressing mix
• 3 potatoes, diced
• 3 carrots, diced
• 1 teaspoon crushed red pepper flakes
• 1 red onion, diced
• 2 quarts chicken broth
• 1 (16 ounce) package frozen green beans
• 1 pound skinless, boneless chicken breast halves - chopped
• ½ pound processed cheese food, shredded

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.