Ingredients

4

cups diced Yukon Gold potatoes (about 3 medium)

3

cups frozen corn kernels

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

2

cans (4.5 oz each) Old El Paso™ chopped green chiles

1

medium onion, diced (1 cup)

1

carton (32 oz) Progresso™ chicken broth (4 cups)

6

boneless skinless chicken thighs, cut into bite-size pieces

1

package (1 oz) Old El Paso™ taco seasoning mix

1/2

teaspoon ground red pepper (cayenne)

1

cup heavy whipping cream

3

tablespoons cornstarch

3

tablespoons water

3

cups shredded Cheddar cheese (12 oz)

Additional shredded Cheddar cheese, sour cream, sliced green onions, as desired

Preparation

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.

Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.

Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.