Shannon’s Chicken Chowder de Mexico

  • Pot Size : 5-6qt
  • Servings : 4
  • Cook Time : 4-5 high or 8-10 low

Shannon’s Chicken Chowder dé Mexico (Recipe #200!)

  1. Except for the sour cream & cream cheese, Mix everything into the crock pot.
  2. Stir well. Cover and cook.
  3. When done, Remove 1 cup of the hot soup and mix well with the sour cream and add back to the soup. Stir in the cream cheese in small portions and mix well.
  4. Let stand 5 min.

“I always double this recipe to feed my family of 4 and there are plenty of left overs. We also have corn bread with it! Enjoy!” – Shannon

8-10 hours low or 4-5 hours high

Thanks for sharing Shannon!

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  • 3 cups Chicken Broth
  • 2 1/2 c. chopped browned chicken
  • 1 can whole kernel corn with sweet peppers(drained)
  • 1 can cream of potato soup
  • 1 can diced green chiles(undrained)
  • 2 T. snipped fresh cilantro (optional)
  • 1 envelope taco seasoning
  • 8 oz. sour cream
  • 1/2 pkg. cream cheese softened

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Recipe Comments

Comments (2)

  1. posted by Linda Garza-Rodriguez on Oct 17, 2011

    This was delicious.I added fresh chopped red pepper and a chopped onion to the recipe. My family loved it!

  2. posted by Gina on Oct 12, 2011

    Made this yesterday. Added 2 baked/peeled/cubed potatoes and this was wonderful! Full of flavor and easy! Thank you!!!

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