Nacho Cheese Chicken Chowder

Last weekend, I gave D and Sean each a cookbook and told them that they each got to pick out a new recipe to try. I'm tired of having to do all the choosing! The book that I gave D was a slow cooker cookbook, and this is the recipe he chose. It's not necessarily one that I would have picked, but I'm glad he did! It was so simple, quick to put together, and quick cooking (well, for a slow cooker!).

Sean only ate a little bit of the chicken. Kade ate some of the chicken and a little of the soup, but it was a bit spicy for him. D and I both really liked it, and I was instructed to make sure I keep this recipe!! The next time I try it, I may substitute some browned ground beef for the chicken and add some pinto beans. We both agreed that it would be good with some tortillas added in at the end as well.

Nacho Cheese Chicken Chowder

adapted from this cookbook

1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces

2 (14.5 oz) cans Mexican style stewed tomatoes, undrained (I used two cans of Ro-tel)

1 (10.75 oz) can condensed nacho cheese soup

1 (10 oz) pkg frozen whole kernel corn (2 cups)

shredded cheddar cheese

In a 3-1/2 or 4 quart slow cooker, combine the tomatoes, soups and corn. Mix well. Add the chicken and toss to coat. Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2-1/2 hours. Ladle soup into bowls, top with shredded cheese.

Enjoy!

Comments

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles. Cinnamon and vanilla? Yes, please. What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria. I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little. He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril. It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!). However, I was looking for something different this time, something thicker and chewier. I found this recipe from the blog How Sweet it Is . I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better. The result? What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks. After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites. According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar". Well, I covered the cinnamon and brown sugar components, but left out the butter. And you know what, I think it turned out quite well, if I do say so myself! I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was. I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first. If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well. But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use. I just made a single batch this first time, but considering

Hello Dolly Cookie Bars

Several years ago, my mom gave me an old cookbook, it was hers but I'm not sure she ever used it, Favorite Recipes from Southern Kitchens: Desserts . I love this cookbook! I thought it would be great to go through it and pick a recipe or two to use for this year's 12 Weeks of Christmas Treats series. For this week, I chose a super easy one, Hello Dolly Cookies. I have absolutely no idea where the name came from. I'm really not sure I've ever eaten one before, though the ladies I shared the finished product with knew about them! I did an internet search too, and it seems they go by a lot of names, including Magic Layer Bars. Honestly, they are so easy to make. There's no mixing required. Kids could absolutely help with these. The cookies smelled divine while they were baking, and I barely waited for them to cool before trying one. At first I thought "these taste almost like German chocolate cake", then "or definitely like a ca

Alphabet Soup

Search This Blog