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Chicken Nacho Tacos

  • prep time: 10 min
  • total time: 20 min
  • serves: 4 people
  • calories: 271 1 serving
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 teaspoon chili powder
  • 1 can (10 3/4 ounces) Campbell's® Condensed Spicy Nacho Cheese Soup
  • 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 8 taco shell, warmed
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 teaspoon chili powder
  • 1 can (10 3/4 ounces) Campbell's® Condensed Spicy Nacho Cheese Soup
  • 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 8 taco shell, warmed
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato
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Instructions
Step 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.

Step 2

Stir the soup and chicken in the skillet and cook until the mixture is hot.  Spoon the chicken mixture into the taco shells.  Top with the lettuce and tomato.

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This recipe for Chicken Nacho Tacos is comfort food taken to a whole other level.  It's tacos, it's queso, it's double the feel-good food!  Condensed spicy nacho cheese soup melts into a spicy queso when it's simmered with onion and chili powder.  Add some cooked chicken, heat and eat!  Just 5 on-hand ingredients and 20 minutes to make homemade taco filling that tastes amazing.  This Chicken Nacho Tacos recipe is perfect for a busy weeknight or any night you want to treat yourself to tacos!

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Guided Cooking

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 teaspoon chili powder
  • 1 can (10 3/4 ounces) Campbell's® Condensed Spicy Nacho Cheese Soup
  • 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 8 taco shell, warmed
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato

Instructions

  • Step 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.

  • Step 2

    Stir the soup and chicken in the skillet and cook until the mixture is hot.  Spoon the chicken mixture into the taco shells.  Top with the lettuce and tomato.

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Calories 271
Total Fat 11 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 53 mg
Sodium 899 mg
Total Carb 29 g
Dietary Fiber 3 g
Sugar 4 g
Protein 14 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 5 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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