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CHICKEN AND CORN CHOWDER
2 large chicken breasts, cooked and cubed 1 (16 oz) can chicken broth 1 can condensed cream of chicken soup 1 can condensed cream of potato soup 2 cans Mexicorn 8 oz. hot Mexican Velveeta 3 bunches green onions, chopped 1 small can mushrooms 1 small can jalapenos, chopped
Cook in crockpot at least 2 hours or until hot and cheese melted.
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