Spicy Chicken Corn Chowder

By LynnWelch

Ingredients

• 1 pound of boneless, skinless chicken breasts, uncooked (if you're using frozen, it might need to cook a little longer)
• 1 (10 oz) can of Rotel tomatoes, do not drain
• 1 (4 oz) can of chopped green chiles, do not drain
• 1 (14 oz) can of creamed corn
• 1 (10 oz) can of cream of chicken soup
• 1 cup of chicken stock or water
• 1 tablespoon chili powder
• 2 cups frozen corn kernels
• Shredded cheese and/or chopped green onions to garnish

Preparation

Step 1

This is spicy using regular Rotel tomatoes and pepper jack cheese but you could make it more mild by substituting mild Rotel and cheddar.

In your slow cooker, layer the first 7 ingredients.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 30 minutes before you're ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks. Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.

Ladle your soup into bowls and garnish with a little cheese and/or green onions. Sour cream or tortilla chips optional too.