Southwest Chicken Chowder

3 cups chicken, cooked and diced

1 12 oz bag frozen corn

1 can condensed cream of potato soup

1 4 oz can diced green chiles, undrained

1 T taco seasoning (or half a packet)

3 cups chicken broth

16 oz sour cream

8 oz Velveeta cheese

Place chicken, corn, soup, chiles taco seasoning and chicken broth to crock pot. Cook on low for 6-8 hours.

Pour one cup of hot soup into bowl of sour cream, stirring to combine. 

Add sour cream/soup mixture and Velveeta to crock pot and stir to combine. 

Replace lid and cook additional 15-20 minutes.

Stir to combine cheese.

Serve with tortilla strips, fresh cilantro and shredded cheese.

Notes:

-I like to use the "hot" chiles because we love spicy stuff.

-You can also use 3 uncooked chicken breasts. Remove them after 8 hours and shred, then return to crock pot.