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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Nacho Cheese Chicken Chowder
Directions
- 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 ,
- 6 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 55 mg chol. ,
- 647 mg sodium ,
- 24 g carb. ,
- 2 g fiber ,
- 7 g sugar ,
- 23 g pro.
Reviews (3)
Karen Shapiro
1180 Days Ago
Do you add the liquid that the soup calls for as well?
Tina Cook
1895 Days Ago
My family loved it just the way it was written. The youngest, 14, would rather not have it quite so spicy, so next time maybe we will use only one can of nacho cheese soup ( I have to double most everything...4 boys ).
K.
2164 Days Ago
Its actually pretty good with some modifications. I didn't have nacho cheese soup so I used cheddar. I also added to packets of taco seasoning and a bouillon cube to give it flavor. The cheddar cheese soup would have never been able to flavor it fully. And lest to say my family loves it with the modifications!