Nacho Cheese Chicken Chowder Food

CROCKPOT NACHO CHEESE CHICKEN CHOWDER

Crockpot Nacho Cheese Chicken Chowder image

Only 5 ingredients - just dump it in and turn the crockpot on. Recipes is from Better Homes and Gardens.

Provided by Pinay0618

Categories Chowders

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb skinless boneless chicken breast, 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 (2 cups)
shredded mexican cheese, blend

Steps:

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

Nutrition Facts : Calories 196.5, Fat 7.5, SaturatedFat 2.1, Cholesterol 48.4, Sodium 598.7, Carbohydrate 15.8, Fiber 1.2, Protein 18.3

NACHO CHEESE CHICKEN CHOWDER

Nacho Cheese Chicken Chowder image

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!

Provided by ginger nix @gingermcclendonnix

Categories Chowders

Number Of Ingredients 12

Ingredients

1 pound(s) chicken, boneless and skinless, cut into 1/2
2 - 14.5 ounce(s) mexican style stewed tomatoes
1 can(s) rotel tomatoes, diced (original)
10.75 oz. can(s) nacho cheese soup (campbell's fiesta cheese soup)
2 cup(s) frozen whole kernel corn
4 oz. can(s) diced green chiles (optional)
1 cup(s) sliced black olives (optional)
~~~GARNISHES~~~
- sour cream
- shredded cheddar cheese
- sliced green onions or chives
- fresh diced tomatoes

Steps:

Place 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.

TEX-MEX CHEESY CHICKEN CHOWDER

Tex-Mex Cheesy Chicken Chowder image

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

Steps:

In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
Serve with corn chips.

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