Creamy Mexican Chicken Soup

I don't know about the rest of you, but it's getting colder here and time for warm recipes. Hooray for crock pots and things being super easy to make!

INGREDIENTS

1 lb. chicken breasts, cut into 1/2 inch pieces

1 - 16 oz. can of corn with peppers, drained

1 - 10 3/4 oz. can of condensed potato soup

1 - 4 oz. can of diced green chile peppers

3 C. chicken broth

1/2 taco mix packet

8 oz. sour cream

1/2 8 oz. block of pepper jack cheese cut into cubes

DIRECTIONS

1. Combine chicken, corn, potato soup, undrained chile peppers, taco mix, and chicken broth in crock pot. Mix well, cover. (duh.) Cook on low for 4-6 hours, or on high for 2-3 hours.

2. Put sour cream in a bowl and add some of the hot broth to mix. (so the sour cream blends in better.) Pour back in and add in the pepper jack cheese. Cover and let stand 5 minutes, and then devour with fritos!