Nacho Cheese Chicken Chowder | Midwest Living
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Nacho Cheese Chicken Chowder

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 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

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

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