Chicken Chili Corn Chowder
|2 cans cream of chicken soup|
|1 tbs flour|
|2 soup cans of milk, divided|
|2 cups, peeled cubed potatoes|
|1 can sweet corn, drained|
|3/4 cup green chilies, chopped|
|1 cup cooked chicken breasts, cubed|
|2 tsp garlic salt|
|fresh cracked black pepper to taste|
- Place cream of chicken soup in a large pot.
- Mix flour with 3 tbs of milk and add to the pot with rest of the milk.
- Add remaining ingredients and cook on medium heat until thickened and potatoes are tender.
- Serve with flour tortillas.