Chile Chicken Chowder

In an attempt to get the Saturday crock pot thing at work started, I decided to bring in this recipe from a 2010 Pillsbury newsstand booklet called Slow Cooker. I chose the Chile Chicken Chowder by Sandra Lee.

Chile Chicken Chowder

Ingredients

• 1 1/4 pounds uncooked chicken breast tenders (not breaded), cut into bite-size pieces
• 1 1/2 cups frozen hash brown potatoes, thawed
• 1 1/2 cups Progresso® chicken broth (from 32-oz carton)
• 1/2 cup frozen chopped onions, thawed
• 2 teaspoons finely chopped garlic
• 1 teaspoon ground cumin
• 1 can (14.75 oz) Green Giant® cream style corn
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (7 oz) Old El Paso® chopped green chiles
• 1/2 cup half-and-half
• Chopped fresh cilantro, if desired

Directions

1. In 4-quart slow cooker, stir together all ingredients except half-and-half and cilantro until combined.
2. Cover; cook on High heat setting 4 to 5 hours.
3. Stir in half-and-half. Spoon into soup bowls. Sprinkle with cilantro.

Despite needing a little salt, I think it was delicious. The chile flavor was not overpowering, and I was concerned about that because I couldn't find a 7 oz. can of chiles, and ended up using 2-4.5 oz. cans. Everyone said they loved it, and one girl said she might bring in something next week - I'll try to have something on standby, just in case.