Name: Crock-Pot, Skinny Nacho Cheese Chicken Stew
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 1 pound chicken breasts or tenders, (cut into small pieces (boneless, skinless)); 2 (14.5-oz) cans Mexican-style stewed tomatoes; 1 (15 oz) can black beans, (rinsed and drained); 1 cup onion, (chopped); 1 (10.75-oz) can Campbell’s Healthy Request condensed cheddar cheese soup, (see shopping tips); 1 cup frozen whole kernel corn, (not defrosted); ¼ cup plus 2 tablespoons salsa, (I used Pace medium chunky salsa); Nonfat Greek plain yogurt or fat-free sour cream ((1 tablespoon per serving)); Reduced-fat shredded cheddar cheese ((1 tablespoon per serving)); Reduced-fat tortilla chips ((3 chips crushed per serving))

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If you love nachos, you’re bound to love this easy, hearty dish. When I served it to my husband for dinner he said, “This is GREAT!” And you know…I agree! Each fiber-packed serving has 278 calories, 2 grams of fat and 8 grams of fiber. What a delicious dinner to serve on a cold night. Leftovers freeze great too!

Crock-Pot, Skinny Nacho Cheese Chicken Stew

Helpful Tips About this Recipe

Makes 6 cups total (each serving, 1 cup)

Shopping Tips
Most supermarkets sell Campbell’s Healthy Request condensed cheddar cheese soup in the soup aisle.

WW Freestyle SmartPoints 2-Blue
WW SmartPoints 8-Green
WW POINTS PLUS 7

SKINNY FACTS: for 1 cup serving (not including toppings)
278 calories, 2g fat, 1g sat. fat, 39mg chol, 23g protein, 44g carbs, 8g fiber, 1383mg sodium, 15g sugar

FACTS: for Freestyle SmartPoints
82 calories, 0g sat. fat, 4g protein, 1g sugar

Crock-Pot, Skinny Nacho Cheese Chicken Stew

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course, Soup

Cuisine American, Mexican

Servings

Calories 278 kcal

Ingredients

Ingredients for Stew:

1 pound chicken breasts or tenders, cut into small pieces (boneless, skinless)
2 (14.5-oz) cans Mexican-style stewed tomatoes
1 (15 oz) can black beans, rinsed and drained
1 cup onion, chopped
1 (10.75-oz) can Campbell’s Healthy Request condensed cheddar cheese soup, see shopping tips
1 cup frozen whole kernel corn, not defrosted
¼ cup plus 2 tablespoons salsa, I used Pace medium chunky salsa

Ingredients for Toppings: Optional

Nonfat Greek plain yogurt or fat-free sour cream (1 tablespoon per serving)
Reduced-fat shredded cheddar cheese (1 tablespoon per serving)
Reduced-fat tortilla chips (3 chips crushed per serving)

Instructions

In a crock-pot, add chicken, undrained tomatoes, black beans, onions, condensed soup, corn, and salsa. Mix well.
Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours.
To serve: Spoon 1 cup into each bowl and spread out a bit. If desired, top each serving with 1 tablespoon yogurt, 1 tablespoon cheese, and 3 crushed tortilla chips.
This stew can be refrigerated for a few days and freezes great.

Nutrition

Serving: 1cupCalories: 278kcalCarbohydrates: 44gProtein: 23gFat: 2gSaturated Fat: 1gCholesterol: 39mgSodium: 1383mgFiber: 8gSugar: 15gBlue Smart Points: 2Green Smart Points: 8Plus Points: 7

Tried this recipe?Let me know how it was!