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Creamy Chicken Chowder Recipe

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This recipe for Creamy Chicken Chowder is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless/skinless chicken breasts (~2 pieces)
1- 11 oz can of whole kernel corn with sweet peppers, drained
1- 10-3/4 oz can condensed cream of potato soup
1- 4 oz can diced green chile peppers
2 Tbsp fresh cilantro or 1 Tbsp of dried cilantro
1- 1.25 oz packet of taco seasoning mix
3 c chicken broth (~2 cans)
1- 8 oz carton sour cream
1/2 of 16 oz pkg Velveeta cheese with jalapeņos, cubed (we use entire pkg)
Directions:
Directions:
In 3-4 qt crockpot, cook thawed chicken breasts for 2-3 hours on high or until cooked through. Add about 1/2 can of chicken broth so the chicken breasts don't dry out. When chicken is cooked, remove from crockpot and shred with 2 forks. Then, add the shredded chicken, potato soup, chile peppers, cilantro, taco seasoning, and remaining chicken broth to the crockpot. Cook 2-3 hours on high or 4-6 hours on low. Stir sour cream and velveeta into the soup mixture. Let stand for about 15 minutes, or until sour cream and velveeta are thoroughly melted/blended into the soup mixture. Enjoy.

 

 

 

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