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Prep Time: 5 minutes
Ingredients:
- 1 can (10 3/4 ounces) cream of potato soup
- 1 can (10 3/4 ounces) cream of chicken soup
- 1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
- 1 can (12 to 15 ounces) whole kernel corn, drained
- 1 cup chicken broth
- 1/4 cup diced red bell pepper or roasted red bell pepper
- 1 can chopped mild green chile
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried leaf thyme
- 1 cup milk
Preparation:
Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.Serves 4 to 6.
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