Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts
  • 1 pound red potatoes (diced)
  • 1 onion (diced)
  • 1 jalapeno (seeds removed and diced)
  • 1 poblano pepper (seeds removed and diced)
  • 1 red pepper (seeds removed and diced)
  • 4 cloves garlic (minced)
  • 2 15 oz cans corn (drained)
  • 5 cups chicken broth
  • 1 1/2 Tbsps Old Bay seasoning
  • 1/2 Tbsp Italian seasoning
  • kosher salt, pepper, crushed red pepper flakes to taste
  • 8 oz cream cheese
  • Optional: chives, tortilla strips

Instruction

  • Place the chicken breasts, potatoes, onion, jalapeno, poblano, red pepper, garlic, corn, chicken broth, Old bay, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes in a large slow cooker. Give it a stir.
  • Turn the slow cooker on low for 6 to 8 hours.
  • 30 minutes before serving, shred the chicken in the crock pot with 2 forks. Add the cream cheese.
  • After 30 minutes stir the soup until the cream cheese is evenly mixed.Optional for a thicker, creamier soup: Use an immersion blender to pulse the soup a few times to thicken it (or transfer two cups of the soup into a blender, once cooled blend for 15 seconds and return to the slow cooker and stir it in).
  • Taste for seasoning and add more Old Bay, Italian seasoning, kosher salt, pepper, or crushed red pepper flakes if needed.
  • Serve with chives and tortilla strips if desired.