Chicken Enchilada Chowder

Chicken Enchilada Chowder

  Ready in : 45 mins

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.

Ingredients

black beans

black beans

15 oz

tomatoes

tomatoes

14.5 oz

onion

onion

0.5 C

orange bell pepper

orange bell pepper

0.5 C

enchilada sauce

enchilada sauce

19 oz

cream of chicken soup

cream of chicken soup

2 oz

milk

milk

2 C

cream corn

cream corn

14.75 oz

chiles

chiles

4 oz

jalapeño

jalapeño

6 servings

chicken breast

chicken breast

2

monterey jack cheese

monterey jack cheese

1 C

cheddar cheese

cheddar cheese

1 C

cream

cream

6 servings

tortilla chips

tortilla chips

6 servings

Cooking in Steps

  1. 1
    In 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

    cream of chicken soup

    enchilada sauce

    enchilada sauce

    black beans

    black beans

    tomato

    tomato

    chili pepper

    chili pepper

    peppers

    peppers

    onion

    onion

    corn

    corn

    milk

    milk

    slow cooker
    slow cooker
    whisk
    whisk
    bowl
    bowl
  2. 2
    Lay 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

    whole chicken

    cheese

    cheese

    meat

    meat

    slow cooker
    slow cooker
  3. 3
    Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.

    tortilla chips

    tortilla chips

    sour cream

    sour cream

    cheese

    cheese

    bowl
    bowl
    ladle
    ladle