Mexican Chicken Chowder

This is a recipe that a family friend where I grew up would not give out. Then our family moved and we have been passing it around since! It is delicious, easy, filling, and great in the crock pot for a cold day. But note, it is NOT a healthy soup. I am still looking for some really great, healthy, and delicious soups, so if you have some, PLEASE let me know!

Boil and cut into chunks 2 chicken breasts.
Put in crock pot (or if in a pinch, you can cook this on the stove for about 30 min) with:
-enough corn to fill the bottom of the pot (or more if you like a lot of corn)
-1 small can of green chilis
-1 pkg. taco seasoning
-1 can cream of potato soup
-2 -3 cups chicken broth (If you like yours more like soup, add 3 cups; if you want it thicker, add more like 1 1/2-2 cups. If you are using the broth from your chicken you just boiled, add a crushed chicken bullion cube for more flavoring.)

-About 20 min. before ready to eat, add 1 c. sour cream and a 1/2 of a small block of velveeta cheese diced (You can omit the sour cream if you don't like it, or even reduce the amount to make it less creamy. We like ours really cheesy so we end up doing about 3/4 of the bar of cheese.)

-A great finishing touch and something to add more flavor to this is adding chopped bits of cilantro on top when you are ready to eat.

-To make this go farther and feed more, cook up some brown rice and put some in the bottom of the bowls with the soup on top. It is a lot more filling.

-Can be served with tortilla chips and chunks of avocado on the side as well. ENJOY!