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Chicken Enchilada Chowder Recipe

Ingredients:

  • Chicken Enchilada Chowder
    Chicken Enchilada Chowder

    1 Fifteen ounce may black beans, rinsed as well as drained

  • 1 Five ounce may diced tomatoes, drained
  • One Fifteen ounce may corn, drained
  • 1/2 mug chopped onion
  • 1 Ten ounce may enchilada sauce
  • 1 75 ounce can cream of chicken soup
  • 1 mug milk
  • 4 (4 ounce) chicken breasts
  • One cup shredded Pepperjack cheese
  • One mug shredded cheddar cheese
  • avocado, (optionally available) sour cream, as well as tortilla chips with regard to topping

How to make Chicken Enchilada Chowder

  • In the crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, as well as milk. Give it a quick mix.
  • Add chicken breasts. Make sure to drive all of them lower so that they tend to be submerged in the liquid.
  • Cover and prepare on low heat for six to eight hrs or even on high with regard to 3 to 4 hrs.
  • Before helping remove chicken breasts, destroy all of them, and send them back to the soup. Observe Tip below with regard to shredding chicken.
  • Stir in shredded cheeses. Top with avocado, sour cream, or even crushed tortilla chips in the event that preferred. adapted through world wide web.tasteandtellblog.org
  • Tip: Instead of tediously shredding chicken, use a hands mixer and defeat the warm chicken in a big bowl. It shreds so effortlessly by doing this.
  • Chicken Enchilada Chowder is ready to serve.

15 minutes

4 hours 15 minutes

6

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