Chicken Enchilada Chowder
We LOVE soup season, and soups with a Mexican flare are our weakness! This soup will keep you coming back for more!
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
crunchy tortilla strips
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
*Can easily be doubled to feed more
*Can easily be frozen after cooked!
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