Mexican Chicken Corn Chowder

Add the following ingredients into a crock pot:
1 pound skinless, boneless chicken breast, cut into small 1/2 inch pieces
1 cup frozen or fresh corn kernels
1 can condensed cream of potato soup
1 4oz can of diced green chile peppers, drained
2 tablespoons fresh chopped cilantro
1/2 package of taco seasoning mix
3 cups chicken or vegetable broth

Cook on low heat for 4 to 6 hours. Before serving, add 1 cup of the cooked soup mixture to:

1 cup sour cream

Add back into crock pot and whisk until combined. Sprinkle with cheddar or queso cheese and cilantro (if desired) to serve.

Serves 4

Related posts:

1. Jalapeno Cheddar Cornbread
2. Taco Soup
3. Chicken Enchiladas
4. Chipotle Chicken “Cigars”
5. Chicken Sticks