Leave the clam chowder at the coast and spice things up a bit with some South-of-the-Border Chowder! Your taste buds will throw their own fiesta as you start sipping on this tomato-y and cheesy soup that’s loaded with juicy chicken and sweet corn. You’ll love just how simple it is to make, too! Fire up the slow cooker and get ready for a hearty, flavor-party kind of dinner with South-of-the-Border Chowder!
Ingredients
- 1 pound chicken breast halves, skinless and boneless, cut into 1/2-inch-thick pieces
- 2 (14.5-ounce) cans Mexican-style stewed tomatoes
- 1 (10.75-ounce) can condensed fiesta nacho cheese soup
- 1 (10-ounce) package frozen whole kernel corn
- Mexican-style or cheddar cheese, to taste, shredded, for serving
Directions
Step 1 –In a 4-quart slow cooker, add the chicken, the tomatoes and their juices, the nacho cheese soup, and the corn and stir together.
Step 2 –Cover the slow cooker and cook the chowder, about 2 hours-2 hours 30 minutes on high heat or about 4-5 hours on low heat.
Step 3 –Serve the chowder sprinkled with the cheese.
