Sunday, February 20, 2011

Nacho Cheese Chicken Chowder

Nacho Cheese Chicken Chowder
makes 6 servings
adapted from

1 Large Can Chicken
2 (14.5 oz.) Cans Mexican Style Stewed Tomatoes
1 (10.75 oz.) Can Condensed Nacho Cheese Soup
1 Can Corn
1 Can Pinto Beans
1 Package Taco Seasoning
1 Cup Chicken Stock

Combine all ingredients in a slow cooker.  Cook on low-heat setting for 4 to 5 hours or high-heat setting for 2 - 2 1/2 hours.  Serve with corn bread.

I have great news:  If you can open cans you can make dinner!  This soup is so simple it's ridiculous.  Even the corn bread takes little to no effort with a dry package mix.  I think it took me longer to write this post than it took to make dinner.  Another great thing about this recipe is that everything can be stocked in your pantry so you don't even have to run to the store.  It's basically another chicken tortilla soup, but I switched it up a little bit with the beans. 

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