Southwest Chicken And Corn Chowder
|Canned chicken broth||16 Ounce (2 Cups, 1 Can, Healthy Request)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Chunky salsa||3⁄4 Cup (12 tbs) (Mild, Medium Or Hot)|
|Canned cream-style corn||16 Ounce (2 Cups, 1 Can)|
|Skinned boned chicken breast||16 Ounce, cut into 42 pieces (Uncooked)|
|Frozen whole-kernel corn||1⁄2 Cup (8 tbs), thawed|
|Diced raw potatoes||1 Cup (16 tbs)|
|Dried parsley flakes||1 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken broth, chicken soup, and salsa.
Stir in cream-style corn.
Add chicken, whole-kernel corn, potatoes, and parsley flakes.
Mix well to combine.
Cover and cook on Low for 6 to 8 hours.
Mix well before serving.