Total Time
6hrs 25mins
Prep 25 mins
Cook 6 hrs

Creamy, cheesy comfort food just the way I like it. Not a hot, spicy dish but well seasoned.

Ingredients Nutrition

Directions

  1. In a 4-quart slow cooker, add the chicken, corn, potato soup, chile peppers, cilantro, chili powder, cumin, and garlic powder; stir to combine.
  2. Add the chicken broth; stir to combine.
  3. Cover and cook on LOW for 4-6 hours.
  4. In a small bowl, stir about 1 cup of hot soup into the sour cream.
  5. Add sour cream mixture back into the slow cooker.
  6. Add in Velveeta cheese cubes; stir to combine.
  7. Cover and let stand 5 minutes.
  8. Stir with a whisk to combine.
Most Helpful

5 5

This was a very interesting recipe. It was very tex-mex too. I really did enjoy, but most of all my boyfriend did too. Thank you for posting, I hope more people try this!

This is a great soup, it has been very popular every time I've made it. Has a bit of a kick, nice flavor!

5 5

Very tasty soup. Cooking with my crock-pot lets me get a home-cooked meal on the table so we don't have to order take-out all the time since I work until 6pm almost every night. This soup was sure creamy in texture and flavor and also have good tex-mex seasoning. Had some toasted tortilla chips to go with it. A very nice meal. Thanks.