Creamy Chicken Corn Chowder

1. 1

   In a slow cooker combine the chicken, corn, soup, chile peppers & taco season mix, stir in chicken broth and mix to combine.

2. 2

   Cover and cook on low for 4-6 hours or on high for 2-3 hours.

3. 3

   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.

4. 4

   Cover and let cook for another 5-10 minutes or until the cheese has melted.

5. 5

   Serve with some Mexican cornbread for a wonderful body warming fall meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.