1 can (10 3/4 oz.) cream of potato soup
1 can (10 3/4 oz.) cream of chicken soup
1 cup diced chicken or about 2 cans (4 to 6 oz each) chunk chicken
1 can (12-15 oz.) 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 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried thyme
1 cup milk
Combine the soups, chicken, corn, chicken broth, bell pepper, chile, salt, pepper & thyme in a 4-6 quart crock pot.
Cover and cook on low 4-5 hrs. Add milk and cook for about 30 minutes or longer or until hot.