Chicken Enchilada Chowder

Chicken Enchilada Chowder

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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!

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