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Nacho Cheese Chicken Chowder
- Makes: 6 servings
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.
skinless, boneless chicken breast halves, cut into 1/2-inch pieces
14 1/2 -
Mexican-style stewed tomatoes
10 3/4 -
condensed nacho cheese soup
frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
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.
(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