nacho cheese chicken chowder
(1 RATING)
It's Football Season, this is perfect for snacking with your favorite nacho chips! My friend Marlena made this for the game Saturday and it was a hit!
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prep time
10 Min
cook time
2 Hr
method
---
yield
Ingredients
- 1 pound chicken, boneless and skinless, cut into 1/2
- 2 - 14.5 ounces mexican style stewed tomatoes
- 1 can rotel tomatoes, diced (original)
- 10.75 oz. cans nacho cheese soup (campbell's fiesta cheese soup)
- 2 cups frozen whole kernel corn
- 4 oz. cans diced green chiles (optional)
- 1 cup sliced black olives (optional)
- ~~~GARNISHES~~~
- - sour cream
- - shredded cheddar cheese
- - sliced green onions or chives
- - fresh diced tomatoes
How To Make nacho cheese chicken chowder
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Step 1Place all ingredients into your Crock Pot and cook on high 2 - 2 1/2 hours; on low 4 - 5 hours. Switch to warm for serving. It can be eaten as a chowder with some crusty garlic bread. Or my favorite...Make a bed of nacho chips, top with chowder and whatever garnishes suites each persons taste. I set out several things and let everyone choose! Enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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