Chicken Enchilada Chowder

Chicken Enchilada Chowder

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Peppie’s 7 Layer Salad

This recipe is a family favorite year round in our house, but the fact that it is a refrigerated, light, crisp salad just makes me think of summer time! If you...

Creamy Chicken

creamy chicken cooked easily in the slow cooker makes for a simple quick and healthy dinner for the entire family

Crockin’ Chicken Salsa

This is a great game day dip, serve with tortilla chips.

Temp Low

We LOVE soup season, and soups with a Mexican flare are our weakness! This soup will keep you coming back for more!

Ingredients

3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) black beans, undrained
1 (14.5-ounce) diced tomatoes, undrained
1 (15-ounce) whole kernel corn, undrained
1 (10-ounce) enchilada sauce
1 (10 ¾ -ounce) cream of chicken soup, 98% fat-free
1 (10 ¾ -ounce) cream of mushroom soup, 98% fat-free
1 cup milk
3 cubes frozen cilantro
1 large onion, chopped
1 tablespoon cumin
3/4 cup shredded cheddar cheese
1 (8-ounce) spicy jalapeño cream cheese

Optional toppings:

sliced avocado
sour cream
crunchy tortilla strips

Directions

1. Add all ingredients to the slow cooker except for spicy jalapeño cream cheese.
2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 6 hours.
3. Stir in spicy jalapeño cream cheese, and cook until melted.
4. Top with your favorite toppings.

*Use 5 to 6 quart slow cooker
*Serves 8
*Can easily be doubled to feed more
*Can easily be frozen after cooked!

Crockin' Reviews Add Review
  1. Dani

    Your review has been submitted and should appear on the site shortly.

    My Fiance LOVES this soup. Super easy to make! I have omitted the jalapeno cheese because I could not find any, and I have added some more vegetables; it always turns out yummy and very filling!

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars

Leave a Review

You must be logged in to post a comment.