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Mexican Chicken Chowder

kept byRandyW

Makes 4 servings

Slow cooker directions:
In a 3-1/2- to 4-quart electric crockery cooker, combine all ingredients, except sour cream, cheese, and chips. Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with cheddar cheese and serve with chips.


2 1/2 cups chopped cooked chicken
1 11 - ounce can whole-kernel corn with sweet peppers
1 10 3/4 - ounce can condensed cream of potato soup or reduced-fat, reduced-sodium condensed cream of chicken soup
1 4 - ounce can diced green chili peppers
2 tablespoons snipped fresh cilantro
1/2 1 1/4 - ounce package taco seasoning mix (about 2 tablespoons)
1 14 1/2 - ounce can reduced-sodium chicken broth
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)



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