Mexican Chicken Chowder - cooking recipe

Ingredients

2 1/2 c. chopped cooked chicken
11 oz. can whole kernel corn with sweet peppers, drained
10 3/4 oz. condensed cream of potato
4 oz. can diced green chilies (2 oz.)
2 Tbsp. snipped fresh cilantro or freeze-dried (optional)
1 1/4 oz. taco seasoning mix
3 c. chicken broth (2 cans)
8 oz. sour cream

Preparation

Put everything but the sour cream into crock-pot. Cover and cook on low for 8 to 10 hours or 4 to 5 hours. Stir about a cup of hot soup into sour cream, then stir back into soup and let set 5 minutes.