Chicken Enchilada Chowder
Chicken Enchilada Chowder is a gluten free main course. One portion of this dish contains about 32g of protein, 25g of fat, and a total of 613 calories. This recipe serves 6. For $2.51 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 6 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up orange bell pepper, cream corn, enchilada sauce, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. Chicken and Cheese Enchilada Chowder, Chipotle Chicken Enchilada Chowder, and Chicken and Cheese Enchilada Chowder { Rewind} are very similar to this recipe.
Diets
Ingredients
black beans
15 oz
tomatoes
14.5 oz
onion
0.5 C
orange bell pepper
0.5 C
enchilada sauce
19 oz
cream of chicken soup
2 oz
milk
2 C
cream corn
14.75 oz
chiles
4 oz
jalapeño
6 servings
chicken breast
2
monterey jack cheese
1 C
cheddar cheese
1 C
cream
6 servings
tortilla chips
6 servings
Cooking in Steps
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1In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth.
cream of chicken soup
enchilada sauce
black beans
tomato
chili pepper
peppers
onion
corn
milk
slow cooker
whisk
bowl -
2Lay the chicken on top of the veggie mixture and top with the soup mixture, cover and cook on low for 6-8 hours or on high for 3-4 hours. When the chowder is ready pull out the chicken and shred the meat, then place the meat back into the slow cooker and stir in the cheese.
whole chicken
cheese
meat
slow cooker -
3Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.
tortilla chips
sour cream
cheese
bowl
ladle
