Monday, August 4, 2008

Mexican Chicken Crockpot Chowder

2 1/2 c. chopped, cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chile's, undrained
2 Tbsp snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 oz sour cream
4 oz jalapeño pepper cheese spread

In a crockpot, combine chicken, corn, soup, chile's cilantro, and taco seasoning. Stir in chicken broth.

Cover; cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Before serving, stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into crockpot; cover and let stand 5 minutes.

Note: I never include the cilantro (not my favorite flavor) or the jalapeño pepper cheese spread(can't find it at the store).


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