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Slow-Cooker Chicken Taco Chowder
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Prep Time:
20 minutes
Total Time:
5 hours 35 minutes
Effortless slow cooker cheesy chowder will leave your family begging for more.
Ingredients:
  • 4 cups diced Yukon Gold potatoes (about 3 medium)
  • 3 cups frozen corn kernels
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 medium onion, diced (1 cup)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 6 boneless skinless chicken thighs, cut into bite-size pieces
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 cup heavy whipping cream
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 3 cups shredded Cheddar cheese (12 oz)
  • Additional shredded Cheddar cheese, sour cream, sliced green onions, as desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine potatoes, frozen corn, diced tomatoes, green chiles, and onion in the slow cooker. Add broth, chicken, taco seasoning mix, and red pepper. Cover and cook on Low heat setting for 5 to 6 hours until potatoes are tender.
  • Turn up the heat to High and add the cream. In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the soup. Cover and cook for about 15 minutes until the soup is bubbly and thickened.
  • Stir 3 cups of rich Cheddar cheese into the slow cooker until completely melted. Enjoy the creamy soup with the rest of the ingredients.

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