Mexican · lunch

Chicken Enchilada Chowder

Name: Chicken Enchilada Chowder
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
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

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Black beans15 oz
Tomatoesdiced14.5 oz
Onion½ cup
Orange bell pepper½ cup
Enchilada sauce19 oz
Cream of chicken soup2 oz
Milk2 cups
Cream corn14.8 oz
Chileschopped4 oz
Jalapeñochopped6 servings
Chicken breast2
Monterey jack cheeseshredded1 cup
Cheddar cheeseshredded1 cup
Cream6 servings
Tortilla chips6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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