Ingredients: 3 C. – Chicken Broth,2 cup- Fresh Sweet Corn Kernels,2 10 3/4 oz. Cream of Potato Soup,2 4 oz. Cans Green Chile Peppers,1 Lbs. – Boneless Skinless Chicken Breast (cubed),1 – 8 oz. – Sour Cream,1 Packet taco seasoning mix,4 oz. – Velveeta Cheese (cubed)
Instructions:
- 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.
