Tuesday, October 23, 2007

Mexican Chicken Chowder (Slow Cooker)

10-12 frozen chicken tenders or 3 cans of chicken
1 can (11 oz) mexicorn, drained
1 can cream of potato soup
1 can (4 oz) diced chili peppers
2 TB snipped cilantro (optional)
3 cups chicken broth
1 envelope taco seasoning

8 oz. sour cream
4 oz. cubed velveeta (can use 1 cup cheddar)

Combine ingredients on the first list and cook in slow cooker low 8-10 hours (or 4-6 hours if you're using canned chicken). Before serving, stir 1 cup hot soup from slow cooker into sour cream until smooth. Add that sour cream mixture and the cheese into crock pot and cover. Let stand 5 minutes. Serve w/ tortilla chips.