Campbell's Kitchen Cheesy Chicken Chowder Recipe -
Campbell's Kitchen Cheesy Chicken Chowder Recipe
  • READY IN 30 mins

Campbell's Kitchen Cheesy Chicken Chowder

Recipe by  

"Cheddar cheese soup forms the base for this quick-cooking chicken chowder that's kicked up with picante sauce and green onions."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat the soup, milk, picante sauce, pepper and onions in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.
  2. Stir the chicken in the skillet and cook until the mixture is hot and bubbling. Serve with the sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2010

FANTASTIC soup! Use combination of heavy whipping cream in combination with the soup! Wow....very, very tasty...added sweet corn. Will try fish or shrimp instead next time ..... very, very good :)

Most Helpful Critical Review
Jan 20, 2013

Normally, I wouldn't try a recipe that has processed cheese anything in it, but this one intrigued me. It was okay. I had an issue with the color and to me it seemed like it should be a dip instead of a soup. I didn't make a single change. It tasted fine, just not overly excited. I probably won't make this again unless I make it thicker and call it a dip. Hubby did suggest that maybe a can of the cheddar soup and a can of the fiesta cheddar would make it a bit more exciting.


20 Ratings

Jan 29, 2010

I reduced this to three servings for my husband and I and it turned out wonderfully. We are not fans of cooked peppers, so I substituted a large handful of frozen corn for the pepper. We also added liberal dashes of habanero sauce at the table, but that's just because we like things spicy. The picante sauce adds a good amount of spice just by itself. Leftovers reheated beautifully. Definitely going in the regular rotation for cold months!

Mar 10, 2012

I served this over rice and my husband loved it. A great weekday meal that is quick and easy.

Jan 11, 2013

I made this on a really cold and snowy night and it totally hit the spot. I added a 1/2 bag of frozen corn and "kicked" it up a notch w/ some cayenne and hot sauce(we LOVE spicy.) Good soup, will definatly make again!

Mar 17, 2011

I made this recipe exactly as written and I wouldn't change a thing! It had a lot of flavor and only took minutes to put together.

Jan 06, 2012

Really yummy and fast! Great lunch.

Mar 19, 2013

Great recipe! I substituted frozen corn for the peppers and yellow onion for the green onion due to food aversions in my household. Delicious, easy, and loved by all.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 1307 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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