Chicken Enchilada Chowder

Chicken Enchilada Chowder is a gluten free main course. One portion of this dish contains about 32g of protein, 25g of fat, and a total of 613 calories. This recipe serves 6. For $2.51 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 6 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up orange bell pepper, cream corn, enchilada sauce, and a few other things to make it today.

Instructions

1. 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.

2. 2

   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.

3. 3

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

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