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How To Make Chicken Enchilada Chowder | Recipe

How To Make Chicken Enchilada Chowder | Recipe

In this post, you will learn how to make Chicken Enchilada Chowder and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Chicken Enchilada Chowder.

The Ingredients:-

  • 1 – 15oz. – Can Black Beans
  • 1 – 14.5oz. – Can Fire Roasted Tomatoes (diced)
  • 1/2 C. – Chopped Onion
  • 1/2 C. – Chopped Yellow or Orange Bell Pepper
  • 1 – 19oz. – Can Enchilada Sauce
  • 2 – 10 3/4oz. – Can Cream Of Chicken Soup
  • 2 C. – Milk
  • 1 – 14.75oz. – Can Cream Corn
  • 1 – 4oz. – Can Green Chiles (chopped)
  • 1 – Small Jalapeño (chopped)
  • 2 – Boneless Skinless Chicken Breast
  • 1 C. – Monterey Jack Cheese (shredded)
  • 1 C. – Cheddar Cheese (shredded)
  • Sour Cream
  • Tortilla Chips

The Instructions:-

  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. 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. 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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