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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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Creamy, cheesy comfort food just the way I like it. Not a hot, spicy dish but well seasoned. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces |
1 (11 ounce) can corn mixed with chopped peppers, drained |
1 (10 3/4 ounce) can condensed cream of potato soup |
1 (4 1/2 ounce) can diced green chili peppers, undrained |
2 tablespoons snipped fresh cilantro |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic powder |
1 (14 ounce) can chicken broth |
1 (8 ounce) carton sour cream |
4 ounces packages processed cheese with jalapeno peppers, cubed |
Directions:
1. In a 4-quart slow cooker, add the chicken, corn, potato soup, chile peppers, cilantro, chili powder, cumin, and garlic powder; stir to combine.
2. Add the chicken broth; stir to combine.
3. Cover and cook on LOW for 4-6 hours.
4. In a small bowl, stir about 1 cup of hot soup into the sour cream.
5. Add sour cream mixture back into the slow cooker.
6. Add in Velveeta cheese cubes; stir to combine.
7. Cover and let stand 5 minutes.
8. Stir with a whisk to combine.
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