Calories
613kcal
Sugar
16g
Fat
25g
Carbs
68g
Protein
32g
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
Preparation
- 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.
- 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.
- Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.
