2 (4 ounce) cans chicken broth
2 (3 ounce) cans chili-flavored creamer
1 (10 ounce) package shredded Cheddar cheese
1 (8 ounce) container sour cream
1/4 cup chopped onion
1 (2.25 ounce) can sliced mushrooms, drained
1 (3 ounce) can chopped green chilies, drained
1/4 cup chopped fresh parsley
In a large pot or stockpot, combine chicken broth, creamer, cheese, sour cream, onion and mushrooms. Bring to a boil, stirring occasionally.
Reduce heat to medium low, and add chicken; reduce heat to low. Cover, reduce heat to medium or simmer 20 minutes. Stir in cheese mixture. Cover, and simmer 15 minutes more.
Stir in chicken mixture. Remove lid, and cook 15 minutes more, stirring occasionally. Remove lid, and stir in cheese mixture. Cover, reduce heat to low. Cover, and simmer 15 minutes more.
Remove lid from saucepan and simmer in low heat, stirring occasionally, for 5 minutes.
Stir in chicken mixture. Stir in cooked corn and green chilies and parsley. Serve over rice.