Prep: 10 min
Cook: 4-5 hours (low) or 2-21/2 hours (high)
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 14.5-ounce cans Mexican-style stewed tomatoes
1 10.75-ounce can condensed nacho cheese soup
1 10-ounce package frozen while kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
1. In a 3 1/2 -or 4-quart cooker, stir together chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Sprinkle with cheese. Makes 6 servings.
***So I am sure this exact soup is super tasty, but I didn't have the mexican-style tomatoes, so instead I used regular stewed tomatoes and then added a package of dry taco seasoning. Also, I didn't have any chicken, so I just added browned ground turkey. Next time I think I'll double it so I have enough for two nights...one less night I have to cook :) . We thought it was a really yummy soup....and super easy. We enjoyed a bowl of it with shredded cheese and corn chips....mmm..mmm.
