Crock Pot Chicken Fajita Corn Chowder Soup

By CJKK

Ingredients

• 1 1/2 lb. boneless skinless chicken breasts, cut into small chunks
• 2 Tbs. butter or margarine
• 2 sm. onions, chopped
• 2 ribs celery, chopped
• 2 sm. carrots, chopped
• 1 red bell pepper, diced
• 2 C. frozen corn
• 2 10 1/2-oz. cans cream of potato soup
• 1 1/2 C. chicken broth
• 1/4 C. real bacon bits
• 4 oz. 4-cheese Mexican or sharp cheddar cheese
• 1 tsp. dried dill weed
• 1 1.27-oz. envelope Larry's fajita seasoning
• 1/2 C. flour
• 1 C. half & half or milk

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

Directions

In a large skillet, melt butter and brown chicken. Transfer chicken to crockpot and add: onions, celery, corn, potato soup, chicken broth, red bell pepper, bacon bits, cheese, dill, and fajita seasoning. Cover and cook on low for at least 5-6 hours. One hour before serving: Blend flour, half & half (or milk) in a bowl and gradually stir into the pot.