CROCK POT MEXICAN CHEESE AND CHICKEN CHOWDER

INGREDIENTS

1 lb skinless, boneless chicken breast halves,
cut into 1/2 inch pieces
2 (14 1/2 oz) cans Mexican style stewed tomatoes
1 small can chopped green chiles, undrained
1 (10.75 oz) can condensed nacho cheese soup
1 (10 0z) package frozen whole kernel corn or 2 cups
Shredded Mexican style or cheddar cheese
cumin and chili powder to taste
salt and pepper to taste
DIRECTIONS

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

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

YIELD: About 6 Servings