1 (4 ounce) can chicken broth
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (8 ounce) can cream-style corn
1 cup shredded Cheddar cheese
1 cup chopped onion
1 (6 ounce) can garbanzo beans, drained
1 (8 ounce) package chopped green beans
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/8 teaspoon dried parsley
Place chicken broth, cream cheese, sour cream and cream-style corn in medium saucepan. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 to 15 minutes. Remove from heat and stir in cheese, green pepper, onion and garlic powder. Stirring constantly, heat until cheese is melted.
Heat skillet over medium heat and add water to skillet. Add chicken and cream-style corn and cook over medium heat for 5 minutes. Sprinkle with a little flour, then stir over medium heat for a few more minutes. Return heat to medium heat.
Stir in flour mixture, garlic powder, chili powder, parsley and chili powder. Allow mixture to heat through.
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