Chicken Nacho Tacos

Chicken Nacho Tacos

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

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Adjust Servings

Original recipe yields 4 servings



  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 (14)

Rate This Recipe


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!



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!



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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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

California Chicken Salad Tacos


next recipe:

Slow Cooker Nacho Chicken and Rice Wraps