I got this recipe from a friend in Washington when we lived there. I love when the weather turns a little colder so I can make this recipe. I love this soup recipe. It is a nice change from the typical soup recipe and the spice seems to warm me up even more.
2 1/2 C. cooked, shredded chicken
1 11 oz. can whole kernel corn with sweet peppers, drained
1 10 3/4 oz. can cream of potato soup
1 4 oz. can diced green chilies
2 T. fresh cilantro
1/2 packet of taco seasoning
3 C. chicken broth
16 oz. sour cream
8 oz. Velveeta cheese spread with jalapenos, cubed
In a crock pot, combine chicken, corn, potato soup, undrained chili peppers, cilantro, and taco seasoning mix. Stir in broth. Cover. Cook on high heat for 4 hours, or low for 8 hours. Stir about 1 C. hot soup into bowl of sour cream. Stir sour cream mixture and cheese into the crock pot. Cover and let stand 5 minutes. Stir until combined. Serve with tortilla chips.
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