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Chicken Nacho Tacos

Chicken Nacho Tacos

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Campbell's Kitchen

Campbell's Kitchen

It is so easy to keep all of the ingredients on hand to make these tacos at a moment's notice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
  2. Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
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Reviews

PAMELAMCKEAN
20

PAMELAMCKEAN

1/25/2010

I'm not much on canned meat so I put boneless chicken breasts (5) in the crock pot with chicken broth for 9 hours on low while I was at work. When I got home I removed chicken from crock pot, shredded and then followed recipe minus chili powder. My kids don't like spicy food so the Fiesta Nacho Cheese sauce was spicy enough for us. I did use 2 cans of cheese add 1/2 can of milk for the consistency we like. It's not gourmet, but it was quick, easy and tasty!

SubmarinersWife08
12

SubmarinersWife08

1/4/2010

My husband loved it and he is a picky eater! It was so easy to fix and with a little sour cream, cilantro, and some homemade salsa it is amazing! I will make this a regular for taco night!

KIRSTENFINNIGAN
8

KIRSTENFINNIGAN

1/21/2011

Liked this a lot. Couldn't find Fiesta Nacho Cheese Soup so had to add minced dehydrated onion, the chili powder, a 4 oz. can of green chilies and a couple of spoonsful of salsa to Cheddar Cheese soup. Toasting the taco shells made a world of difference, too. Used shredded chicken poached in broth.

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