Recipe

Crockpot Texmex Chicken Potato Soupchowder Recipe

	Rekabla / All my dishes 1 year, 5 months ago This was a leftover conception. I had a whole smoked chicken (couldn't taste the smokiness at all after was all said & done) and potatoes coming out of my ears. So, I worked with what I had and it was a hit with a family of 8 which is a success in my book! ... More Prep:30m Cook:360m Servings:10	Rekabla
	cheap mexican filling crockpot leftovers

Does this look good? Yeah! / Nope

Fans

crabhappyc

jenniferby

Ingredients

5-6 small/med potatoes, peeled and cubed (sorry)

32 oz. Chicken Broth

Some water (maybe)

3 Tablespoons chopped garlic

3 Habenero peppers seeded & diced

3 Banana peppers seeded & diced (optional)

1 Green bell peppers seeded & diced

1 Onion diced

1 teaspoon sea salt

3 cups cooked chicken shredded or chopped into small pieces

1 cup crushed tortilla chips

2 cans corn (drained)

8 oz. sour cream (regular or light)

2 Tablespoons green salsa (I use Renfro's green salsa)

1 Tablespoon Chile powder

1 teaspoon Cumin

salt & pepper to taste

Shredded cheddar to taste (recommend sharp)

lightly crushed tortilla chips to taste

Directions

Put potatoes in crockpot & cover with chicken broth, if it doesn't cover the potatoes add enough water so that potatoes are covered completely.

Stir in garlic, peppers, onion & salt.

Cover & cook on low for 5 hours or until potatoes are soft.

Mush or blend potatoes into the broth.

Add chicken, tortilla chips, corn, sour cream, green salsa, chile powder, Cumin & stir together.

Cook another 30 minutes on high.

Add salt & pepper to taste.

Top with cheese & tortilla chips.

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Comments

crabhappychick 1 year, 5 months ago said:
Sounds like a really good, satisfying, and easy dinner. Saving this one!

debbie919 1 year, 5 months ago said:
Sounds great to me, love anything Tex Mex! It's a keeper, thanks for posting!

jenniferbyrdez 1 year, 5 months ago said:
Love that Renfro's. Love this recipe.

rekabla 1 year, 5 months ago said:
Y'all on that Chicken Potato Texmex crockpot soup - I skipped peeling and chopping the potatoes. It doesn't really matter that much, I guess, but I've never left the skins on when I cook it and the cubing just makes it cook faster.