Chicken Enchilada Chowder

FunkyHulaGirl — Wed, 12 Nov 2014 06:15:32 GMT

Chicken Enchilada Chowder

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

for topping: avocado, (optional), sour cream, and tortilla chips

DIRECTIONS

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.

Tip: Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds easily this way.

Re: Chicken Enchilada Chowder

Pianomama — Wed, 12 Nov 2014 06:30:26 GMT

This sounds delicious! Thanks for sharing.

Re: Chicken Enchilada Chowder

Kachina624 — Wed, 12 Nov 2014 08:26:54 GMT

This would make a good pressure cooker meal.

topic Re: Chicken Enchilada Chowder in Recipes

Chicken Enchilada Chowder

Re: Chicken Enchilada Chowder

Re: Chicken Enchilada Chowder