Creamy Mexican Chicken Soup

1 lb boneless, skinless chicken breast, cut 1/2" pieces
1 (16 oz) can corn with peppers; drained
1 (10 3/4 oz) can condensed cream of potato soup
1 (4 oz) can diced green chilies
2 Tbsp. fresh cilantro
3 c. chicken broth
1 package taco seasoning
8 oz. sour cream
8 oz. cheese spread with jalapenos

*In slow cooker, combine chicken, corn, soup, undrained chili peppers, cilantro, taco mix & chicken broth. Mix well & cover
*Cook in slow cooker on low 4-6 hours or on high for 2-3 hours.
*Put 1 c. of hot soup, mostly broth, into a large measuring cup. Add sour cream & mix well. Pour back into slow cooker.
*Add cheese
*Cover and let stand 5 min.