Chicken Enchilada Chowder


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 JalapeƱo (chopped)
2 - Boneless Skinless Chicken Breast
1 C. - Monterey Jack Cheese (shredded)
1 C. - Cheddar Cheese (shredded)
Sour Cream
Tortilla Chips


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.


Chicken Enchilada Chowder ...A Spicy Chowder Full Of Flavor That Will Warm Your Heart And Soul


4-6 Servings


Sunday, February 12, 2012 - 5:44pm


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