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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.