Nacho Cheese Chicken Chowder
- Makes: 6 servings
- Prep 10 mins
- Cook 4 hrs to 5 hrs (low) or 2-2.5 hours (high)
This five-ingredient chowder goes together in minutes and then cooks two hours on high or four to five hours on low. Serve with breadsticks for dipping.
Ingredients
-
1
pound
skinless, boneless chicken breast halves, cut into 1/2-inch pieces
-
2
14 1/2 -
ounce cans
Mexican-style stewed tomatoes
-
1
10 3/4 -
ounce can
condensed nacho cheese soup
-
1
10 -
ounce package
frozen whole kernel corn (2 cups)
-
Shredded Mexican-style or cheddar cheese
Directions
- In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.
Nutrition Facts
(Nacho Cheese Chicken Chowder)
Servings Per Recipe 6, fiber (g) 2, sugar (g) 7, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 121, Potassium (mg) 154, Niacin (mg) 7, pro. (g) 23, vit. A (IU) 1166, carb. (g) 24, vit. C (mg) 5, iron (mg) 1, cal. (kcal) 244, Fat, total (g) 6, Folate (µg) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, chol. (mg) 55, Riboflavin (mg) 0, sodium (mg) 647, sat. fat (g) 3, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0