SLOW-COOKER CHICKEN TACO CHOWDER

Slow-Cooker Chicken Taco Chowder image

This no-fuss cheesy chowder, made easy with the help of your slow cooker, will have your family thanking you, once they manage to put down their spoons.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h35m

Yield 8

Number Of Ingredients 14

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 530, Carbohydrate 37 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 1 g