Categories: Chicken, Main Dish, Slow Cooker, Stew, Tex-Mex

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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