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Crock Pot Mexican Chicken Chowder

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“An easy soup that fills the house with a great aroma while cooking. It can also be frozen.”
READY IN:
8hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 12 cups cooked chicken
  • 1 (10 ounce) can mexicorn, drained
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1 (4 ounce) can green chilies, undrained
  • 2 tablespoons fresh cilantro, snipped
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 3 cups chicken broth
  • 8 ounces sour cream
  • 4 ounces jalapeno pepper cheese spread

Directions

  1. In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
  2. Stir in chicken broth.
  3. Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
  4. Stir about 1 cup of hot soup into sour cream.
  5. Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.

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