Nacho Cheese Chicken Chowder

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.

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94 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 4 hrs to 5 hrs (low) or 2-2.5 hours (high)
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Nacho Cheese Chicken Chowder
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)
    Per serving:
  • 244 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 55 mg chol.,
  • 647 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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