Chicken Chowder de Mexico Crock Pot

Chicken Chowder de Mexico Crock Pot

In Chicken, Mexican, Soup

4 Servings with a 5-6qt pot. ~ 4-5 high or 8-10 low

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• 3 cups Chicken Broth
• 2 1/2 c. chopped browned chicken
• 1 can whole kernel corn with sweet peppers(drained)
• 1 can cream of potato soup
• 1 can diced green chiles(undrained)
• 2 T. snipped fresh cilantro (optional)
• 1 envelope taco seasoning
• 8 oz. sour cream
• 1/2 pkg. cream cheese softened

 Chicken Chowder dé Mexico (Recipe #200!)

1. Except for the sour cream & cream cheese, Mix everything into the pot.
2. Stir well. Cover and cook.
3. When done, Remove 1 cup of the hot soup and mix well with the sour cream and add back to the soup. Stir in the cream cheese in small portions and mix well.
4. Let stand 5 min.

“I always double this recipe to feed my family of 4 and there are plenty of left overs. We also have corn bread with it! Enjoy!” –

8-10 hours low or 4-5 hours high