Chicken Enchilada Chowder

FOODISTA
15Ingredients
40Minutes
620Calories

Ingredients

US|METRIC
  • 15 ounces black beans
  • 14 1/2 ounces fire roasted tomatoes (diced)
  • 1/2 cup chopped onion
  • 1/2 cup orange bell pepper (or Chopped Yellow)
  • 19 ounces enchilada sauce
  • 10 3/4 ounces cream of chicken soup
  • 2 cups milk
  • 14 3/4 ounces cream corn
  • 4 ounces green chiles (chopped)
  • 1 jalapeño (Small, chopped)
  • 2 boneless skinless chicken breast
  • 1 cup monterey jack cheese (shredded)
  • 1 cup cheddar cheese (shredded)
  • sour cream
  • tortilla chips
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    Made it

    Directions

    1. In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies.
    2. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth.
    3. 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.
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    NutritionView More

    620Calories
    Sodium101% DV2420mg
    Fat37% DV24g
    Protein76% DV39g
    Carbs21% DV63g
    Fiber48% DV12g
    Calories620Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol90mg30%
    Sodium2420mg101%
    Potassium1230mg35%
    Protein39g76%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber12g48%
    Sugars20g40%
    Vitamin A50%
    Vitamin C160%
    Calcium60%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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