Only five ingredients make this chowder a great dish on a cool fall night.

Prep Time: 10 Min

Cook Time: 5 Hrs

Servings: 6 servings

Ingredients

• 1 lb skinless boneless chicken breasts, cut into 1/2-inch pieces
• 2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
• 1 (10 3/4 ounce) can condensed nacho cheese soup
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup shredded Mexican cheese, blend

Directions

1. In a slow cooker, stir together chicken, undrained tomatoes, soup and corn
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.
3. Sprinkle each serving with cheese.

Nutritional Information Per Serving

• Calories: 315.6
• Total Fat: 7.5g
• Cholesterol: 48.4mg
• Protein: 18.2g
• Carbohydrate: 15.8

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