Chicken Enchilada Chowder
The recipe Chicken Enchilada Chowder could satisfy your Mexican craving in roughly 45 minutes. This gluten free recipe serves 6 and costs $2.24 per serving. One portion of this dish contains around 30g of protein, 18g of fat, and a total of 484 calories. If you have shredded cheddar cheese, cream of chicken soup, jalapeno, and a few other ingredients on hand, you can make it. It works well as an affordable main course. 6 people have made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is solid. Chipotle Chicken Enchilada Chowder, Chicken and Cheese Enchilada Chowder, and Chicken and Cheese Enchilada Chowder { Rewind} are very similar to this recipe.
Servings: 6
Ingredients:
1 - 15oz. - Can Black Beans
1 - 14.5oz. - Can Fire Roasted Tomatoes (diced)
1/2 C. - Chopped Onion
1/2 C. - Chopped Yellow or Orange Bell Pepper
1 - 19oz. - Can Enchilada Sauce
2 - 10 3/4oz. - Can Cream Of Chicken Soup
2 C. - Milk
1 - 14.75oz. - Can Cream Corn
1 - 4oz. - Can Green Chiles (chopped)
1 - Small Jalapeño (chopped)
2 - Boneless Skinless Chicken Breast
1 C. - Monterey Jack Cheese (shredded)
1 C. - Cheddar Cheese (shredded)
Sour Cream
Tortilla Chips
Equipment:
slow cooker
whisk
bowl
ladle
Cooking instruction summary:
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. 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. Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.
Step by step:
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. 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.
2. Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.
Nutrition Information:
covered percent of daily need
