Nacho Cheese Chicken Chowder
pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
14 1/2 ounce cans Mexican-style stewed tomatoes
10 3/4 ounce can condensed nacho cheese soup
10 ounce package 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.
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