1 lb skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 (14 1/2 oz each can) Mexican-style stewed tomatoes, undrained
1 (10 3/4 oz can) condensed nacho cheese soup
1 (10 oz pkg) frozen whole kernel corn
1/3 cup reduced-fat shredded taco cheese or cheddar cheese

In a 3-1/2 to 4-quart slow cooker, combine chicken, undrained tomatoes, soup and corn. Cover and cook on low for 4-5 hours or on high for 2 to 2-1/2 hours. Sprinkle each serving with cheese.

Kids love this soup!

Submitted by: Sherry Monfils