2 C. - Fresh Sweet Corn Kernels
2 - 10 3/4 oz. - Cream of Potato Soup
2 - 4 oz. - Cans Green Chile Peppers
1 Packet - Cheese Taco Season Mix
3 C. - Chicken Broth
1 - 8 oz. - Sour Cream
4 oz. - Velveeta Cheese (cubed)
In a slow cooker combine the chicken, corn, soup, chile peppers & taco season mix, stir in chicken broth and mix to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours. After cooking stir about 1 cup of the hot soup into the sour cream, then stir the sour cream mix and the cheese cubes into the pot of soup. Cover and let cook for another 5-10 minutes or until the cheese has melted. Serve with some Mexican cornbread for a wonderful body warming fall meal.