Jenna's Mexican Chicken Chowder

Mexican Chicken Chowder

Submitted: Summer Thatcher

Whenever I make this everyone always asks for the recipe! It is one of a kind and so good you can't stop eating it!!

2 1/2 c. cooked, chopped chicken (about 3 chicken breasts)

A few handfuls of frozen sweet corn

1 can cream of potato soup

1 (4 oz.) can diced green chili peppers, un-drained

2 TBS snipped fresh cilantro

1 pkg. taco seasoning

3 c. chicken broth (2 cans)

8 oz. sour cream**

4 oz. Velveeta cheese (or if omitting the sour cream, add the whole pkg.)**

Rice

In a crock pot combine chicken, corn, cream of potato soup, chili peppers, cilantro and taco seasoning mix. Stir in chicken broth. Cover and cook on low heat for about 6 hours (or on high for 3-4 hours). Add Velveeta cheese 20 minutes before serving. Take out one cup of hot soup in another bowl and stir in the sour cream mixture. (If you don't like sour cream, you can omit this step and just add more Velveeta to the pot instead). Stir sour cream mixture into the crock pot until combined. Cover for 5 miutes. Add more cilantro to taste. Serve with chips. You can also cook up a pot of rice and add a few spoonfuls of it into your bowl of soup. It tastes great! Just make sure you don't add it to the whole crock pot, it gets soggy!

**I like to have 6 oz. Velveeta and about 6 oz. of sour cream