Soup Recipes

Ingredients:

1 lb skinless boneless chicken breast halves cut in 1/2 inch pieces
2 (14 1/2 oz) cans Mexican style stewed tomatoes
1 (10 3/4 oz) can condensed nacho cheese soup, undiluted
1 (10 oz) pkg frozen whole kernel corn
Shredded Mexican spiced or regular shredded cheddar cheese

Directions:

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

2. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 2 1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.