The best soup chowder you will ever make! This special corn chowder soup has that subtle Mexican flavor you’ll only get to taste at authentic Mexican dining.
How To Make Crock Pot Chicken Fajita Corn Chowder Soup
Prep:
5 mins
Cook:
6 hrs
Total:
6 hrs 5 mins
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into small chunks
- 2 tbsp butter , or margarine
- 2 small onions, chopped
- 2 celery ribs, chopped
- 2 small carrots, chopped
- 1 red bell pepper, diced
- 2 cup frozen corn
- 21 oz cream of potato soup
- 1 1/2 cup chicken broth
- 1/4 cup real bacon bits
- 4 oz 4-cheese Mexican , or sharp cheddar cheese
- 1 tsp dried dill weed
- 1.27 oz envelope Larry's fajita seasoning
- 1/2 cup flour
- 1 cup half & half , or milk
Instructions
-
In a large skillet, melt butter and brown chicken over medium heat for 5-10 minutes.
-
Transfer chicken to crockpot and add: onions, celery, corn, potato soup, chicken broth, red bell pepper, bacon bits, cheese, dill, and fajita seasoning.
-
Cover and cook on low heat for at least 5-6 hours.
-
One hour before serving: Blend flour, half & half (or milk) in a bowl and gradually stir into the pot to thicken texture.
Nutrition
- Sugar: 3g
- :
- Calcium: 63mg
- Calories: 322kcal
- Carbohydrates: 28g
- Cholesterol: 82mg
- Fat: 12g
- Fiber: 3g
- Iron: 2mg
- Potassium: 697mg
- Protein: 25g
- Saturated Fat: 6g
- Sodium: 867mg
- Vitamin A: 2833IU
- Vitamin C: 28mg
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