Slow-Cooker Chicken Taco Chowder Recipe

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 oz) 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 packet (1 oz) Old El Paso™ Original 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