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Nacho Cheese Chicken Chowder

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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)

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This thick chowder recipe is a good way to lure picky eaters away from macaroni and cheese at dinnertime, especially if you have breadsticks to dip into it.

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

  1. In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
  2. 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

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