Nacho Cheese Chicken Chowder

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Published on Midwest Living (http://www.midwestliving.com)

Nacho Cheese Chicken Chowder

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Makes: 6 servings
Prep 10 mins
Cook 4 hrs to 5 hrs (low) or 2-2.5 hours (high)

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, iron (mg) 1, fiber (g) 2, sugar (g) 7, pro. (g) 23, carb. (g) 24, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 154, vit. A (IU) 1166, Niacin (mg) 7, calcium (mg) 121, vit. C (mg) 5, cal. (kcal) 244, Fat, total (g) 6, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, sodium (mg) 647, sat. fat (g) 3, chol. (mg) 55

Source URL (retrieved on May 20, 2013): http://www.midwestliving.com/recipe/soups/nacho-cheese-chicken-chowder/

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