MEXICAN CHICKEN CHOWDER

MEXICAN CHICKEN CHOWDER
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From the kitchen of the Fenwick Family
  • CourseSoups
MEXICAN CHICKEN CHOWDER
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of the Fenwick Family
  • CourseSoups
Ingredients
  • 4 grilled/cooked chicken breasts chopped
  • 1 11 oz. can of corn with sweet peppers drained
  • 1 10.5 oz can of condensed cream of potato soup or chicken
  • 1 4 oz. 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. of Mexican Velveeta with jalapenos cubed (I use hot, but it comes in mild too), half a big block
Instructions
  1. Combine chicken, corn, soup, undrained chilies, cilantro, chicken broth and spices in crockpot.
  2. Cook on low for 8 hours or high for 4-5.
  3. Stir about 1 cup hot soup into sour cream.
  4. Stir sour cream mixture and cheese into crockpot.
  5. Cover and let stand for 5 minutes.
  6. Stir until combined.
  7. Serve with corn bread, tortilla chips or crackers.
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