Nacho Cheese Chicken Chowder

By ccavaletti

Ingredients

• 1 lb skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 14-1/2 oz cans Mexican-style stewed tomatoes
• 1 10-3/4 oz can condensed nacho cheese soup
• 1 10 oz pkg frozen whole kernel corn (2 c)
• Shredded Mexican-style or cheddar cheese

Preparation

Step 1

In a slow cooker, stir together chicken, undrained tomatoes, soup and corn.

Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

Sprinkle each serving with cheese.

From Better Homes and Gardens

(24 carbs per serving)