Chicken Enchilada Chowder

Chicken Enchilada Chowder

Gluten Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 69.00
  • Health score: 17.00
  • Weight Watcher points: 19.00

Summary

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.

Ingredients

  • black beans
    black beans15 oz
  • tomatoes
    tomatoes14.5 oz
  • onion
    onion0.5 C
  • orange bell pepper
    orange bell pepper0.5 C
  • enchilada sauce
    enchilada sauce19 oz
  • cream of chicken soup
    cream of chicken soup2 oz
  • milk
    milk2 C
  • cream corn
    cream corn14.75 oz
  • chiles
    chiles4 oz
  • jalapeño
    jalapeño6 servings
  • chicken breast
    chicken breast2
  • monterey jack cheese
    monterey jack cheese1 C
  • cheddar cheese
    cheddar cheese1 C
  • cream
    cream6 servings
  • tortilla chips
    tortilla chips6 servings
Instructions

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.

Step 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.

Step 3

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

Categories

Cuisines: Mexican

Dish Types: lunch, soup, main course, main dish, dinner

Diets: gluten free

Source Information

Source: foodista.com

License:

View Original Recipe