Today's Recipe: Mexican Chicken Chowder

If you still have turkey leftover use it in this recipe.  Have a great day! 
oh - I'm headed to volunteer at my local food bank this morning, why don't you? 

Mexican Chicken Chowder


Ingredients
2 1/2 cups chopped cooked chicken
1 can whole-kernel corn with sweet peppers (11 ounce)
1 can condensed cream of potato soup or reduced-fat (10 3/4 ounce)
reduced-sodium condensed cream of chicken soup
1 can diced green chili peppers (4 ounce)
2 tablespoons snipped fresh cilantro
1/2 a 1-1/4-ounce package taco seasoning mix (about 2
1 can reduced-sodium chicken broth (14 1/2 ounce)
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)

Instructions
1. In large saucepan, combine chicken, chicken broth, corn, soup, water,
chili peppers, cilantro, and taco seasoning mix. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes.

2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.

3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips.

To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery
cooker, combine all ingredients, except sour cream, cheese, and chips.

Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting
for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return
to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with
cheddar cheese and serve with chips.

Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings