4 potatoes, diced
1 medium onion, diced
2 tablespoons butter
2 cloves garlic, diced
1 (4 oz) can diced green chilis
2 cups milk (I used skim, but if you want it more creamy you can use 2% or half n half)
1 (14 oz) can chicken broth (OR I used 1 3/4 cup turkey broth, left over from Thanksgiving!)
1 (10.75 oz) can cream of chicken soup (I used reduced fat)
1 (15 oz) can corn, undrained
3-4 cups turkey, cooked and cut into bite-sized pieces
1 teaspoon seasoned salt
½ teaspoon garlic powder
Place diced potatoes in a large stockpot. Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl.
Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about
Serve topped with shredded cheddar cheese. Enjoy!