Mexican Chicken Chowder
Mexican Chicken Chowder
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 tablespoons snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread
In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth.
Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes.
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