Crockpot Texmex Chicken Potato Soupchowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This was a leftover conception. I had a whole smoked chicken (couldn't taste the smokiness at all after was all said & done) and potatoes coming out of my ears. So, I worked with what I had and it was a hit with a family of 8 which is a success in my book! Read more ! Ingredients:
5-6 small/med potatoes, peeled and cubed (sorry) |
32 oz. chicken broth |
some water (maybe) |
3 tablespoons chopped garlic |
3 habenero peppers seeded & diced |
3 banana peppers seeded & diced (optional) |
1 green bell peppers seeded & diced |
1 onion diced |
1 teaspoon sea salt |
3 cups cooked chicken shredded or chopped into small pieces |
1 cup crushed tortilla chips |
2 cans corn (drained) |
8 oz. sour cream (regular or light) |
2 tablespoons green salsa (i use renfro's green salsa) |
1 tablespoon chile powder |
1 teaspoon cumin |
salt & pepper to taste |
shredded cheddar to taste (recommend sharp) |
lightly crushed tortilla chips to taste |
Directions:
1. Put potatoes in crockpot & cover with chicken broth, if it doesn't cover the potatoes add enough water so that potatoes are covered completely.
2. Stir in garlic, peppers, onion & salt.
3. Cover & cook on low for 5 hours or until potatoes are soft.
4. Mush or blend potatoes into the broth.
5. Add chicken, tortilla chips, corn, sour cream, green salsa, chile powder, Cumin & stir together.
6. Cook another 30 minutes on high.
7. Add salt & pepper to taste.
8. Top with cheese & tortilla chips.
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