Nacho Cheese Chicken Chowder

  • 1 lb. skinless, boneless chicken breast halves, cut into ½-inch pieces

  • 2 14.5-oz. cans Mexican-style stewed tomatoes

  • 1 10.75-oz. can condensed nacho cheese soup

  • 1 10-oz. pkg. frozen whole kernel corn (2 cups)

  • Shredded Mexican-style or cheddar cheese

  • 1. In a 3-½- 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 2-½ hours. Sprinkle each serving with cheese. Makes 6 servings.

Nacho Cheese Chicken Chowder photo

Make Your
Own Cookbook. It's Easy!

TasteBook Turn your favorite
recipes into a beautiful
family cookbook, or...

a fundraiser cookbook, personalized cookbook, online cookbook, junior league cookbook, kids cookbook, or any recipe book, it's easy and fun!

make a cookbook
  • Free Cookbook Software!
    Quick & easy, make your own cookbook in minutes.
  • Free Online Cookbook
    Your digital cookbook, store your recipes in one place.
  • Personalized Cookbook
    Design cookbook from 100 beautiful cover images.
Sign up for our newsletter, THE MIX, and find about new TasteBook features, tips, and offers.  

Copyright © 2007 - 2010 TasteBook, Inc. All Rights Reserved.