In large skillet, heat olive oil over medium high heat. Add onion, carrots, and green chiles. Cook and stir until tender, about 5 minutes.
In a 5- or 6-quart slow cooker, mix all vegetables (including those cooked above), chicken broth, cream of chicken soup, potatoes, and corn.
Add milk and Velveeta and cook another 20 minutes, stirring occasionally.
Top with chopped scallions, crumbled bacon, and shredded cheddar.
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