333 kcalCreamy Chicken Corn Chowder
270 min serves 6
Gluten-Free
24gprotein29gcarbs14gfat
Ingredients
- •3 cups chicken broth
- •2 cups corn kernels
- •21½ oz cream of potato soup
- •8 oz chili peppers
- •1 Lbs chicken breast
- •8 oz cream
- •1 Packet taco seasoning mix
- •4 oz velveeta cheese
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Method
From foodista.com — read the original
- In a slow cooker combine the chicken, corn, soup, chile peppers & taco season mix, stir in chicken broth and mix to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- After cooking stir about 1 cup of the hot soup into the sour cream, then stir the sour cream mix and the cheese cubes into the pot of soup.
- Cover and let cook for another 5-10 minutes or until the cheese has melted.
- Serve with some Mexican cornbread for a wonderful body warming fall meal.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com