1 lb uncooked boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 (10 3/4 oz) can condensed cream of potato soup
1 (4 oz) can diced green chili peppers
2 Tbsp snipped fresh cilantro
1 (1.25 oz) envelope of taco seasoning
1 (14 oz) can black beans
2 cups chicken broth
8 oz sour cream
4 oz cream cheese
In a 3 1/2 to 4 quart slow cooker combine chicken, corn, soup, chili peppers, cilantro, taco seasoning, and black beans. Stir in broth. Cover and cook on LOW for 5-6 hours. Stir about 1 cup of the hot soup into the sour cream. Stir sour cream mixture and cheese into the mixture in cooker; cover and let stand 5 minutes. Stir with a whisk until combined. Makes 8 servings.
Review:
I was not expecting this soup to taste and look the way it did…with its name being “corn chowder.” To me it was more like a “creamy taco soup.” It was so delicious. It was a little runny so next time I will use 2 cups of broth instead of 3 and I will also add in the black beans. I loved this soup and I give it 4 stars.
Thank you for this recipe! I did make a couple of changes – fiesta cheese soup instead of cream of potato, added 1/2 diced red pepper, and frozen corn instead of canned.I only used 4oz of cream cheese in doubled recipe because it was so hard to mix in. I doubled the recipe and froze half. I think it was even better the second time around. Yummy! I would give this 5 stars.
Karen, I'm so glad you posted this. I think this is the same recipe I gave you. I used Velveta cheese. I don't know if that was clear or not, but still love this soup.
Lorrina