http://www.recipefuel.com

Home
Mexican
Santa Fe Chicken Nachos

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	2 large boneless skinless chicken breasts
	1 tablespoon taco seasoning
	3/4 teaspoon garlic and herb seasoning or 3/4 teaspoon garlic powder
	1 teaspoon chili powder
	1/2 teaspoon cumin
	3/4 cup taco bell thick & chunky salsa (used mild)
	1 (10 3/4 ounce) can campbell's fiesta nacho cheese soup, undiluted
	1 (15 ounce) can whole kernel corn, well drained
	1 (15 ounce) can black beans, well rinsed and drained
	1 (3 ounce) package philadelphia cream cheese, cubed

Nutritional information

232.2

Calories

63 g

Calories From Fat

7 g

Total Fat

3.2 g

Saturated Fat

40.8 mg

Cholesterol

567.6 mg

Sodium

29 g

Carbs

6.7 g

Dietary Fiber

3.3 g

Sugars

16.2 g

Protein

212g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Santa Fe Chicken Nachos

Name: Santa Fe Chicken Nachos
Prep time: 20 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: : 2; : 1; : 3/4; : 1; : 1/2; : 3/4; : 1; : 1; : 1; : 1

Features:

Cuisine:

Mexican

A great nacho topping of cheesy chicken with black beans and corn. This can also be used as a topping for baked potatoes.

210 min
Serves 6
Easy

Ingredients

Directions

Santa Fe Chicken Nachos, A great nacho topping of cheesy chicken with black beans and corn This can also be used as a topping for baked potatoes , A great nacho topping of cheesy chicken with black beans and corn This can also be used as a topping for baked potatoes

Discover ground-breaking new supplements! SHOP & SAVE

Steps

Done

Place Chicken Breasts in Crockpot and Sprinkle With Taco Seasoning, Garlic Herb Seasoning, Chili Powder, and Cumin. Pour Salsa Over Seasoned Chicken Breasts, Add Corn and Black Beans. Place Cubed Cream Cheese on Top Evenly. Pour Undiluted Cheese Soup Over Everything. as Crockpot Heats Up and Cream Cheese Begins to Melt, Gently Stir Ingredients to Blend Soup, Vegetables, and Salsa. Cook on High For 2 (two) Hours. Remove Chicken Breasts Only and Shred With Two Forks. Return Shredded Chicken to Crockpot and Gently Stir Once More to Blend All Ingredients Together. Cook on Low For an Additional 2 (two) Hours. Serve Mixture Over Your Favorite Tortilla Chips or a Baked Potato.

Done

Enjoy!