Crock Pot Southwestern Corn Chowder with Chicken and Green Chiles

twohealthykitchens.com

Jo K

3 cups nonfat milk

1 ½ tablespoons cornstarch

1 (16-ounce) bag frozen corn kernels

3 cups frozen O'Brien potatoes (cubed hash brown potatoes with onions and peppers)

2 cups frozen diced onions (see note)

2 (14 ¾-ounce) cans cream-style corn

1 (16-ounce) jar of your favorite salsa (see note)

1 (15-ounce) can black beans (preferably organic or reduced-sodium), rinsed and drained

1 (4-ounce or 4.25-ounce) can diced green chiles, undrained

1 ½ teaspoons chili powder

1 ½ teaspoons garlic powder

1 ½ teaspoons kosher salt

1 teaspoon cumin

½ teaspoon black pepper

½ teaspoon oregano

1 pound boneless, skinless chicken breasts

optional for serving: chopped cilantro and shredded, reduced-fat cheddar cheese

Directions at twohealthykitchens.com

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