Monday, October 31, 2011

Nacho Cheese Chicken Soup

This is a quick, simple recipe that I make in my crock-pot occasionally. It makes a lot and can be frozen for later meals. We usually eat this with baked potatoes or with tortilla chips.


INGREDIENTS
  • 1/2 pound skinless, boneless chicken thighs - cubed (you can use chicken breast too but we like thighs better)
  • 2 (14 oz) cans of stewed tomatoes, undrained 
  • 1 (10.75 oz) can of nacho cheese soup
  • 1 (10 oz) bag of frozen whole kernel corn, thawed 
  • cheddar cheese, shredded (optional)
  • tortilla chips (optional) 
  • 4-6 baked potatoes (optional)

DIRECTIONS
  1. In a crock-pot/slow cooker, combine cooked chicken, tomatoes, nacho cheese soup, and corn. 
  2. Cover and cook on low-heat for 4 hours or high-heat for 2 hours. 
  3. Sprinkle servings with cheese and tortilla chips. Serve on top of baked potatoes. 

Serves 4-6. 

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