1 pound skinless boneless chicken breast, cut into 1/2-inch pieces
1 can (11 oz.) whole kernel corn with sweet peppers, drained
1 can (10 3/4 oz.) condensed cream of potato soup
1 can (4 oz.) diced green chile peppers
2 Tbsp snipped fresh cilantro
1 envelope (1 1/4 oz.) taco seasoning mix
3 cups chicken broth
8 oz sour cream
4 oz (1/2 of 8 oz. package) cheese spread with jalapeno peppers, cubed
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Let's Make It
1. In a 3 1/2-4 quart slow cooker combine chicken, corn, soup, undrained chile peppers, cilantro, and taco seasoning mix. Stir in chicken broth. Cover; cook on low-heat setting for 4-6 hours or on high-heat setting for 2-3 hours.
2. Stir about 1 cup of the hot soup into the sour cream. Stir sour cream mixture and cheese into the mixture in the cooker; cover and let stand 5 minutes. Stir with whisk until combined.