Ingredients

The following ingredients have 4 Servings
  • 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 (4.5 oz each) 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 package (1 oz) Old El Paso™ 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

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
  • Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
  • Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.