Chicken Enchilada Chowder

The recipe Chicken Enchilada Chowder could satisfy your Mexican craving in roughly 45 minutes. This gluten free recipe serves 6 and costs $2.24 per serving. One portion of this dish contains around 30g of protein, 18g of fat, and a total of 484 calories. If you have shredded cheddar cheese, cream of chicken soup, jalapeno, and a few other ingredients on hand, you can make it. It works well as an affordable main course. 6 people have made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is solid. Chipotle Chicken Enchilada Chowder, Chicken and Cheese Enchilada Chowder, and Chicken and Cheese Enchilada Chowder { Rewind} are very similar to this recipe.

Servings: 6

 

Ingredients:

1 - 15oz. - Can Black Beans

1 - 14.5oz. - Can Fire Roasted Tomatoes (diced)

1/2 C. - Chopped Onion

1/2 C. - Chopped Yellow or Orange Bell Pepper

1 - 19oz. - Can Enchilada Sauce

2 - 10 3/4oz. - Can Cream Of Chicken Soup

2 C. - Milk

1 - 14.75oz. - Can Cream Corn

1 - 4oz. - Can Green Chiles (chopped)

1 - Small Jalapeño (chopped)

2 - Boneless Skinless Chicken Breast

1 C. - Monterey Jack Cheese (shredded)

1 C. - Cheddar Cheese (shredded)

Sour Cream

Tortilla Chips

Equipment:

slow cooker

whisk

bowl

ladle

Cooking instruction summary:

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.

 

Step by 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. 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.

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


Nutrition Information:

Quickview
483 Calories
30g Protein
18g Total Fat
51g Carbs
17% Health Score
Limit These
Calories
483
24%

Fat
18g
28%

  Saturated Fat
9g
62%

Carbohydrates
51g
17%

  Sugar
16g
18%

Cholesterol
70mg
24%

Sodium
1531mg
67%

Get Enough Of These
Protein
30g
61%

Phosphorus
484mg
48%

Calcium
427mg
43%

Fiber
10g
42%

Folate
158µg
40%

Vitamin A
1828IU
37%

Vitamin C
26mg
32%

Selenium
22µg
32%

Vitamin B3
5mg
27%

Magnesium
100mg
25%

Vitamin B2
0.42mg
25%

Vitamin B6
0.5mg
25%

Manganese
0.41mg
21%

Zinc
3mg
20%

Potassium
689mg
20%

Iron
3mg
19%

Vitamin B1
0.28mg
18%

Vitamin B5
1mg
14%

Copper
0.27mg
14%

Vitamin B12
0.78µg
13%

Vitamin D
1µg
9%

Vitamin E
0.75mg
5%

Vitamin K
3µg
3%

covered percent of daily need
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