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Mexican Chicken Chowder

From the kitchen of the Fenwick Family

4 grilled/cooked chicken breasts, chopped
1 11oz. can of corn with sweet peppers, drained
1 10.5 oz can of condensed cream of potato (or chicken) soup
1 4 oz. can green chilies, undrained
2 Tblsp. fresh cilantro
3 cups chicken broth
1 package Taco seasoning mix or spices of choice (I use my own: cumin, garlic, crushed red pepper, and chili powder)
8 oz. sour cream
8 oz. (half a big block) of Mexican Velveeta with jalapenos, cubed (I use hot, but it comes in mild too)

Combine chicken, corn, soup, undrained chilies, cilantro, chicken broth and spices in crockpot.
Cook on low for 8 hours or high for 4-5.
Stir about 1 cup hot soup into sour cream.
Stir sour cream mixture and cheese into crockpot.
Cover and let stand for 5 minutes.
Stir until combined.
Serve with corn bread, tortilla chips or crackers.
 

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