Recipes / Ranch-Pistachio Chicken Chowder

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Ranch-Pistachio Chicken Chowder



  • As Needed Non-Stick Cooking Spray
  • 1/2 cup Onion, Finely Chopped
  • 1/2 teaspoon Garlic, Minced
  • 1 cup Chicken Broth
  • 3 1/2 cups Diced Tomatoes with Green Peppers & Onions
  • 1 cup Pre-Cooked Southwestern-Style Chicken Strips, Chopped
  • 1/2 cup Pistachio Kernals, Crushed (Optional)
  • 1/2 cup Heavy Cream
  • 1 cup Monterey Jack Cheese, Shredded
  • 2 tablespoons Cilantro, Chopped (Optional)
  1. Spray the bottom of a large, non-stick saucepan with non-stick cooking spray and preheat to medium.
  2. Add chopped onion and garlic. Saute over medium heat for 4-6 minutes, stirring occasionally, until onions turn transparent.
  3. Add chicken broth, Furmano's Petite Diced Tomatoes with Cilantro and Lime, chopped chicken strips, crushed pistachio kernels, and heavy cream. Cook mixture for 10-15 minutes until heated through and flavors are incorporated.
  4. To serve, ladle into individual serving bowls. Top the center of each serving with 1/4 cup shredded Monterey jack cheese. Garnish each serving with 1/2 tablespoon chopped cilantro and extra crushed pistachios, if desired.
  5. Serve warm.