Chicken enchilada chowder
A hearty and comforting gluten-free main course, Chicken Enchilada Chowder is a satisfying dish rich in protein and flavor. It covers 26% of your daily vitamin and mineral needs, making it a nourishing option for a meal. Best enjoyed on a chilly evening or as a cozy holiday dish, this chowder is a crowd-pleaser with its Mexican-inspired flavors.
Ingredients
black beans
425.24 g
fire roasted tomatoes
411.07 g
onion
0.5 cups
orange bell pepper
0.5 cups
enchilada sauce
538.64 g
cream of chicken soup
56.7 g
milk
2 cups
creamed corn
418.15 g
green chili pepper
113.4 g
jalapeno
6 servings
boneless skinless chicken breast
2
monterey jack cheese
1 cup
shredded cheddar cheese
1 cup
sour cream
6 servings
tortilla chips
6 servings
Method
- 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.
- 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.
- Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.
Nutrition:
Carbs
75 g
Fat
25 g
Protein
33 g
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