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Nacho Cheese Chicken Chowder Recipe

   
 

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     Nacho Cheese Chicken Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 10 3/4 ounce can condensed nacho cheese soup
1 10 ounce package frozen whole kernel corn (2 cups)
2 14 1/2 ounce cans Mexican-style stewed tomatoes
Shredded Mexican-style or cheddar cheese
 
Instructions
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,Calories 244,Protein (gm) 23,Carbohydrate (gm) 24,Fat, total (gm) 6,Cholesterol (mg) 55,Saturated fat (gm) 3,Dietary Fiber, total (gm) 2,Sugar, total (gm) 7,


Originally Submitted 11/23/2012





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