Ingredients
Scale
- 10 hot dogs
- 2 (15 oz) cans without beans
- 1 (10-3/4 oz) can cheddar cheese soup, undiluted
- 1 (4 oz) can green chilies
- 10 hot dog buns, split
- 1 medium onion, chopped
- 1 to 2 cups corn chips, coarsely crushed
- 1 cup (4 ounces) shredded cheddar cheese
Instructions
- Place hot dogs in a 3-qt.slow cooker.
- In a large bowl, combine the chili, soup and green chilies; pour over hot dogs. Cover and cook on low for 4-5 hours. Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese. Serves 10.
