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Nacho Cheese Chicken Chowder

Makes: 6 servings
Prep 10 mins Cook 4 hrs to 5 hrs  (low) or 2-2.5 hours (high)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 244,
  • Fat, total (g) 6,
  • chol. (mg) 55,
  • sat. fat (g) 3,
  • carb. (g) 24,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 23,
  • vit. A (IU) 1166,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 647,
  • Potassium (mg) 154,
  • calcium (mg) 121,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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