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September means Soup!
by Laura
The recipe that inspires even men to ask if it is time to start making soup again...

Mexican Chicken Chowder
2 1/2 cups cooked chicken, bite-sized pieces
2 cans whole kernel corn, drained
2 cans cream of potato soup
1 can diced green chilies
1 envelope taco seasoning mix
2 Tbls. chopped cilantro

Mix together in a large soup pot and then add:
3 cans chicken broth

Bring to a simmer and then add:
8 oz sour cream
8 oz Mexican Velveeta cheese, cubed

Heat until melted and fully incorporated, stirring constantly
Garnish with a avocado and tortilla chips. Enjoy!

Many thanks to Jenny Anglin for sharing this recipe with me years ago. It has served many MANY tummies well since then.


A favorite for me and my husband. I can’t wait to get back home to Arkansas and enjoy some cool evenings and Mexican Chicken Chowder again.  Nancy

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