Nacho Cheese Chicken Chowder
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
- 1 10.75-ounce can condensed nacho cheese soup
- 1 10-ounce package frozen whole-kernel corn (2 cups)
- Shredded Mexican-style or cheddar cheese
- Combine all ingredients except corn in a slow cooker.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
- Sprinkle each serving with cheese.