Mexican chicken chowder

• 2 1/2 cups chopped cooked chicken
• 1 can (11 oz) whole kernel sweet corn (with sweet peppers if you can find it)
• 1 can (10.75 oz) cream of potato or cream of chicken soup
• 1 can (4 oz) diced green chiles
• 2 tablespoons snipped fresh cilantro
• 1/2 package taco seasoning
• 1 can (14.5 oz) chicken broth
• 1 cup water
• 1 cup fat-free sour cream
• 1/2 cup shredded cheddar cheese

1. In a large saucepan combine chicken, corn, soup, Chili's, cilantro, taco seasoning, chicken broth and water.
2. Bring to a boil, then reduce heat, cover and simmer 15 minutes.
3. you may keep this warm in a crockpot on low.
4. Stir one cup of the hot soup to the fat free sour cream once well mixed return this to the large saucepan and heat
5. Sprinkle each serving with some cheese and serve with baked tortilla chips

chicken, kernel sweet corn, cream of potato, green chiles, fresh cilantro, taco, chicken broth, water, sour cream, cheddar cheese

Taken from cookpad.com/us/recipes/478623-mexican-chicken-chowder (may not work)