2 cans chicken broth
2 chicken bouillon cubes
3 teaspoons garlic powder
1 onions, chopped and sautéed
2 cans corn, drained
2 cans green chilies
3 teaspoons oregano
2 tablespoons cumin
1 teaspoon cayenne pepper
4 cups cooked, cubed/shredded chicken
24 oz. sour cream
4 cups Pepper Jack cheese
Sauté onions in butter until transparent. Add everything, except sour cream and cheese. Cook in a crockpot for 3-4 hours or in a large pot for 30 minutes. Add sour cream and half the cheese then cook for an additional 15 minutes. Serve with additional pepper jack cheese and tortilla chips.
- Tricia Munk
This is one of my all time favorites! We make it for company all of the time. Nice work on the blog Mom! You guys are really going to town!
ReplyDeleteI made this tonight with a couple of alterations to make it vegetarian (vegetable broth, fake chicken bits, and no boullion). It was really good, and even my non-vegetarian husband liked it. We'll make it again, I'm sure. Thanks for the recipe!
ReplyDelete