•1 can (10 3/4 ounces) cream of potato soup
•1 can (10 3/4 ounces) cream of chicken soup
•1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
•1 can (12 to 15 ounces) whole kernel corn, drained
•1 cup chicken broth
•1/4 cup diced red bell pepper or roasted red bell pepper
•1 can chopped mild green chile
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1/4 teaspoon dried leaf thyme
•1 cup milk
Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.
Serves 4 to 6.
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