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Sunday, December 6, 2015

Chicken Enchilada Chowder

Chicken Enchilada Chowder

Creamy chicken enchilada chowder with black beans, corn, tomatoes, and cheese. Throw it in the crockpot and forget about it for a couple of hours and come back to delicious comforting soup.


1         (15 ounce) can black beans, rinsed and drained
1         (14.5 ounce) can diced tomatoes, drained
1         (15 ounce) can corn, drained
1/2      cup chopped onion
1         (10 ounce) can enchilada sauce
1         (10.75 ounce) can cream of chicken soup
1         cup milk
4         (4 ounce) chicken breasts
1         cup shredded Pepperjack cheese
1         cup shredded cheddar cheese
           Avocado, (optional) sour cream, and tortilla chips for topping
  • In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
  • Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
  • Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  • Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
  • Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired

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