Nacho Cheese Chicken Chowder, that's what! This is my version of a recipe that I found in a magazine. It was meant to be made in the Crock Pot, but somehow I failed to notice that earlier in the day! This recipe makes 6 servings that have less than 300 calories each.
Nacho Cheese Chicken Chowder
1 lb. boneless, skinless chicken breasts, cut into bite size pieces
1 TBSP. vegetable oil
1 can condensed Fiesta Nacho Cheese soup
1-14.5 oz. can Mexican style diced tomatoes, undrained
1 can diced Rotel, undrained
2 cups frozen corn kernels
In a Dutch oven, heat oil and add chicken. Saute until no longer pink. I added cumin, chili powder and salt and pepper to the chicken as it was cooking, this is optional. Add the soup, tomatoes and corn and bring to a boil. Reduce the heat and simmer on low for 15 minutes.
I garnished mine with chopped avocado, sliced green onions and chopped cilantro and served it with a guacamole salad.