Nacho Cheese Chicken Chowder

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I really like soups, especially in the winter. They are one of those warm and fuzzy comfort foods that are easy to make and can be a meal or be a part of one. Chowders are one of my favorites. I like the rich creamy consistency. This soup combines a few of my favorite eats, cheese, chicken and some spice. It's hard to go wrong with something like this, you throw it in a pot, go take care of other stuff and come back later. Oh, yeah.



Nacho Cheese Chicken Chowder
1 lb. skinless, boneless chicken breast, cut in 1/2 inch pieces
2-14.5 oz. cans Mexican style diced tomatoes, undrained
1-10.75 oz. can condensed nacho cheese soup
1-10 oz. pkg. frozen whole kernel corn (2 cups)
1 t. chili powder
1 t. paprika
1/4 t. cayenne
1/4 t. cumin
1 t. white pepper (or black)
1 t. salt
optional - 1 t. cilantro
reserve for topping - shredded Mexican or Cheddar cheese (4 oz.)

Preparation - In slow cooker, combine chicken, tomatoes, soup, corn and spices.
Cover and cook on low for 4-5 hours, or high 2 hours. To serve, sprinkle with reserved shredded cheese. Serves 6.

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