Recipes

[FunkyHulaGirl]

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.

[Pianomama]

This sounds delicious! Thanks for sharing.

[Kachina624]

This would make a good pressure cooker meal.