Saturday, November 15, 2008

Mexican Chicken Chowder

This is a delicious soup that I dump in to the crockpot in the morning, let it cook all day, and serve it with a salad or sandwich for supper. It's also hearty enough that sometimes we eat it on its own! Cooking it in the crockpot all day leaves the chicken so tender and the jalapeno cheese adds just a little bit of a kick to it.

1 lb. skinless, boneless chicken breasts, cut into 1/2 in. pieces
1 11-oz. can whole kernel corn with sweet peppers, drained
1 10 3/4 oz. can cream of potato soup
1 4 oz. can diced green chile peppers
2 T. snipped fresh cilantro
1 1/4 oz. envelope taco seasoning mix (I use Taco Bell brand)
3 c. chicken broth
1 8 oz. carton dairy sour cream
1/2 of an 8 oz. pkg. Velveeta with jalapeno peppers, cubed

1. In a 3 1/2-4 qt. slow cooker combine chicken, corn, soup, undrained chile peppers, cilantro, and taco seasoning mix. Stir in chicken broth. Cover; cook on low heat setting for 4-6 hrs. or high heat for 2-3 hrs.

2. Stir about 1 c. of the hot soup into the sour cream. Stir sour cream mixture and cheese into the mixture in cooker; cover and let stand 5 minutes. Stir with whisk until combined.

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