Chicken Enchilada Chowder Recipe

Name: Chicken Enchilada Chowder
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 can (15 oz) black beans, rinsed and drained; 1 can (14.5 oz) diced tomatoes, drained; 1 (15 ounce) can corn, drained; 1/2 cup chopped onion; 1 can (10 oz) enchilada sauce; 1 can (10.75 oz) cream of chicken soup; 1 cup milk; 4 (4 oz) chicken breasts; 1 cup shredded Pepperjack cheese; 1 cup shredded cheddar cheese; Avocado, (optional) sour cream, and tortilla chips for topping

Ingredients

1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 (15 ounce) can corn, drained
1/2 cup chopped onion
1 can (10 oz) enchilada sauce
1 can (10.75 oz) cream of chicken soup
1 cup milk
4 (4 oz) chicken breasts
1 cup shredded Pepperjack cheese
1 cup shredded cheddar cheese
Avocado, (optional) sour cream, and tortilla chips for topping

PREP TIME 15m	COOK TIME 4h	TOTAL TIME 4h15m
YIELD 6 servings

Instructions

In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk.
Give it a quick stir.
Add chicken breasts.
Make sure to push them down so they are submerged in the liquid.
Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Before serving take out chicken breasts, shred them, and return them to the soup.
See Tip below for shredding chicken.
Stir in shredded cheeses.
Top with avocado, sour cream, or crushed tortilla chips if desired.
Adapted from Taste and Tell