NACHO CHEESE CHICKEN CHOWDER~ From StoneGable's Kitchen

1 lb boneless skinless chicken breasts, cut into 1/2 pieces

2 cans Mexican-style stewed tomatoes

1 can condensed nacho cheese soup

2 cups Mexican-style corn

2 cups cheddar cheese. grated~ plus more to top cheese

sour cream

green onions, chopped

tortilla strips


Put chicken, tomatoes, soup and corn in a slow cooker. Cook on low for 4 1/2 hours. Add 2 cups cheddar cheese and cook for an additional 30 minutes until the cheese melts.

Serve topped with sour cream, green onions, cheese and tortilla strips.

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