1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces
1 11oz can corn (could use with sweet peppers) drained
1 10 3/4 oz can condensed cream of potato soup
1/2 can of diced green chili peppers finely chopped (to taste)
2 Tbs fresh cilantro (optional)
1 env taco seasoning
1 can black beans, rinsed and drained
2 cups chicken broth
8 oz sour cream
4 oz cream cheese
In slow-cooker combine chicken, corn, soup, chili peppers, cilantro, taco seasoning and black beans. Stir in broth. Cover and cook on LOW for 5-6 hours. In a medium bowl, stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cream cheese into the soup in the slow-cooker. Cover and let stand 5 minutes. Sir with a whisk until combined.
Serves 8
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