Ingredients
1 1/4
pounds uncooked chicken breast tenders (not breaded), cut into bite-size pieces
1 1/2
cups frozen hash brown potatoes, thawed
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup frozen chopped onions, thawed
2
teaspoons finely chopped garlic
1
teaspoon ground cumin
1
can (14.75 oz) cream style corn
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (7 oz) Old El Paso™ chopped green chiles
1/2
cup half-and-half
Chopped fresh cilantro, if desired
Preparation
In 4-quart slow cooker, stir together all ingredients except half-and-half and cilantro until combined.
Cover; cook on High heat setting 4 to 5 hours.
Stir in half-and-half. Spoon into soup bowls. Sprinkle with cilantro.
