Nacho Cheese Chicken Chowder Recipes

CROCKPOT NACHO CHEESE CHICKEN CHOWDER

Crockpot Nacho Cheese Chicken Chowder image

Only 5 ingredients - just dump it in and turn the crockpot on. Recipes is from Better Homes and Gardens.

Provided by Pinay0618

Categories Chowders

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb skinless boneless chicken breast, cut into 1/2-inch pieces
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
1 (10 3/4 ounce) can condensed nacho cheese soup
1 (10 ounce) package frozen whole kernel corn (2 cups)
shredded mexican cheese, blend

Steps:

In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
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 each serving with cheese.

Nutrition Facts : Calories 196.5, Fat 7.5, SaturatedFat 2.1, Cholesterol 48.4, Sodium 598.7, Carbohydrate 15.8, Fiber 1.2, Protein 18.3

NACHO CHICKEN

Nacho Chicken image

I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. -Thom Britton, Three Rivers, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

4 cups cubed cooked chicken
1 pound Velveeta, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 package (14-1/2 ounces) nacho cheese tortilla chips
Optional: Sliced jalapeno pepper and diced tomato

Steps:

In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

Nutrition Facts : Calories 496 calories, Fat 27g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1299mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

CHEESY CHICKEN NACHOS

Cheesy Chicken Nachos image

Looking for Mexican appetizer made using Progresso® beans and chicken? Then check out these delicious nachos that are served with salsa - perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

30 blue corn tortilla chips
1 tablespoon vegetable oil
1 orange bell pepper, cut into thin strips
1 tablespoon butter or margarine
2 cloves garlic, finely chopped
1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup drained rinsed Progresso™ black beans (from 15-oz can)
2 cups shredded sharp Cheddar cheese (8 oz)
Fresh cilantro leaves and chopped green onions, if desired
Salsa, if desired

Steps:

Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt and pepper.
Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.

Nutrition Facts : Calories 329, Carbohydrate 16 g, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 556 mg

NACHO CHEESE CHICKEN CHOWDER

Nacho Cheese Chicken Chowder image

It's Football Season, this is perfect for snacking with your favorite nacho chips! My friend Marlena made this for the game Saturday and it was a hit!

Provided by ginger nix @gingermcclendonnix

Categories Chowders

Number Of Ingredients 12

Ingredients

1 pound(s) chicken, boneless and skinless, cut into 1/2
2 - 14.5 ounce(s) mexican style stewed tomatoes
1 can(s) rotel tomatoes, diced (original)
10.75 oz. can(s) nacho cheese soup (campbell's fiesta cheese soup)
2 cup(s) frozen whole kernel corn
4 oz. can(s) diced green chiles (optional)
1 cup(s) sliced black olives (optional)
~~~GARNISHES~~~
- sour cream
- shredded cheddar cheese
- sliced green onions or chives
- fresh diced tomatoes

Steps:

Place all ingredients into your Crock Pot and cook on high 2 - 2 1/2 hours; on low 4 - 5 hours. Switch to warm for serving. It can be eaten as a chowder with some crusty garlic bread. Or my favorite...Make a bed of nacho chips, top with chowder and whatever garnishes suites each persons taste. I set out several things and let everyone choose! Enjoy.

RESTAURANT STYLE CHICKEN NACHOS

Restaurant Style Chicken Nachos image

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

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