Tuesday, March 19, 2013

Chicken Enchilada Chowder Recipe

Photo Credit: quick-dish.tablespoon

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

  1. In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
  2. Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
  3. Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  4. Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
  5. Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired. adapted from www.tasteandtellblog.com
  6. Tip: Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds so easily this way.
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