🏷️ Category: lunch
🌍 Cuisine: Mexican
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
This rich and hearty Chicken Enchilada Chowder transforms classic Mexican flavors into a comforting one-pot meal. Made with tender shredded chicken, black beans, corn, and peppers simmered in a creamy enchilada sauce base, this gluten-free chowder delivers 32g of protein per serving. Perfect for busy weeknights, it cooks effortlessly in your slow cooker, developing deep flavors over 6-8 hours. Topped with melted Monterey Jack and cheddar cheeses, fresh jalapeños, and crispy tortilla chips, this satisfying meal serves six and provides 26% of your daily vitamins and minerals for just $2.51 per serving.
🥘 Ingredients
• black beans15 oz
• tomatoes14.5 oz
• onion0.5 C
• orange bell pepper0.5 C
• enchilada sauce19 oz
• cream of chicken soup2 oz
• milk2 C
• cream corn14.75 oz
• chiles4 oz
• jalapeño6 servings
• chicken breast2
• monterey jack cheese1 C
• cheddar cheese1 C
• cream6 servings
• tortilla chips6 servings
👨🍳 Cooking Steps
1
In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies
2
In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth
3
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
4
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
5
Let the chowder cook until all of the cheese is melted
6
Ladle into bowls and top with sour cream and tortilla chips
