Mexican Cheesy Chicken Chowder with Rotel and Velveeta
- Prep
- 5 min
- Cook
- 25 min
- Yield
- 10 servings
- Level
- medium
- Cuisine
- Mexican
This hearty chowder combines tender chicken, hash browns, and green peppers in a rich, creamy base made luxurious with heavy cream and melted Velveeta cheese. Rotel tomatoes add a kick of heat and flavor, while fresh cilantro brightens each bowl. Perfect for cold nights when you want something warming and satisfying, this one-pot wonder delivers comfort food at its finest. The combination of gravy mix and heavy cream creates an ultra-creamy texture that coats every ingredient beautifully.
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Method
8 steps- 1
Heat oil in dutch oven or stock pot over medium-high heat
- 2
Saute garlic, onion, and green pepper until translucent and fragrant, about 5 minutes
- 3
Add cubed chicken, chicken broth, salt and pepper, and frozen potatoes
- 4
Bring to a boil, then reduce to simmer and cook covered for 15 minutes, stirring occasionally
- 5
While cooking, stir together cream and gravy mix in a separate bowl
- 6
Pour in gravy-cream mixture and add Velveeta, tomatoes, and cilantro
- 7
Reduce heat to low-medium and cook uncovered for 10 minutes until cheese is fully melted
- 8
Serve immediately with desired garnishes
Tips
Cut chicken into small, uniform pieces for even cooking and easier eating
Don't skip the heavy cream - it creates the signature rich, creamy texture that makes this chowder special
Add Velveeta gradually while stirring to prevent clumping and ensure smooth melting
Good to Know
Refrigerate leftovers up to 3 days. May separate when reheated - stir gently and add a splash of cream if needed.
Can be made 1 day ahead. Reheat gently, stirring frequently, and thin with additional broth if too thick.
Serve immediately while hot with desired garnishes like sour cream, Fritos, or tortilla chips for added texture.
Common Mistakes
Don't boil after adding cream to avoid curdling - keep at low simmer
Cut Velveeta into small pieces to ensure even melting and prevent lumps
Substitutions
adjust heat to taste
increase cooking time by 5-10 minutes
FAQ
Can I use fresh potatoes instead of frozen hash browns?
Yes, use diced russet potatoes but increase cooking time by 5-10 minutes until tender. Cut into small, uniform pieces for even cooking.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The chowder may separate when reheated, so stir gently and add cream if needed.
Can I freeze this chowder?
Not recommended as cream-based soups tend to separate and become grainy when frozen and thawed. Best enjoyed fresh or within 3 days.