Crock Pot Mexican Chicken Chowder

• 2 1/2 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

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.

chicken, mexicorn, cream of potato soup, green chilies, fresh cilantro, taco, chicken broth, sour cream, pepper cheese

Taken from www.food.com/recipe/crock-pot-mexican-chicken-chowder-190734 (may not work)