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Print this Recipe    Chicken Chowder

MEXICAN CHICKEN CHOWDER

2 1/2 cups chopped cooked chicken
1 can whole kernel corn with sweet peppers, drained
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 Tbsp. snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
1 {8 oz.} carton sour cream
1/2 of an 8 oz. pkg. of cheese spread with jalapeno peppers

In a crockpot, combine chicken, corn, soup, undrained chiles,
cilantro, and taco seasoning mix. Stir in chicken broth. Cover;
cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to
5 hours. Stir about 1 cup of hot soup into sour cream. Stir sour
cream mixture and cheese into the mixture in crockpot; cover and
let stand for 5 minutes.

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