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Recipe Rewind – Chicken and Cheese Enchilada Chowder
Filed under Slow Cooker, SoupMar 16
Yesterday, I had was invited to do the cooking segment on a local tv show called Studio 5. If you’ve been reading for awhile, you might remember that I went on a little over a year ago as well. I’m always so nervous, but really, once the filming is actually going, it’s not so bad. I was actually more nervous this time than I was last time for some reason! I’m glad it’s over with, although it really is a lot of fun.In case you are not in Utah or if you missed the segment, here is the recipe – a recipe that I featured here back in January of 2009. This is a delicious soup that is extremely easy. And it freezes well! And if you really want to, here is the link for my segment on Studio 5.
Chicken and Cheese Enchilada Chowder
adapted from Family Circle Quick and Easy CookingMakes 6 servings
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breastsIn a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
20 Responses to “Recipe Rewind – Chicken and Cheese Enchilada Chowder”
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Maria said on March 16th, 2010 at 1:53 pm
Congrats on the studio 5 segment! You are famous:) Nice job!
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Sweet and Savory said on March 16th, 2010 at 2:50 pm
Yum! I used to make a similar soup, but I think yours in better! question – you don't add the chicken and shredded cheeses until after it's cooked several hours in the crockpot? Or can you add them in the beginning?
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Deborah said on March 16th, 2010 at 2:54 pm
Sweet and Savory – the chicken is already cooked, so you won't want to add it until the end. Hope that helps!
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The Smith Family said on March 16th, 2010 at 3:31 pm
Oh YUM! I'm totally throwing this recipe into the mix this week!
You did a GREAT job! Good work, girl!
Shelley Smith
houseofsmiths.blogspot.com[Reply]
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Holly said on March 16th, 2010 at 3:43 pm
Congrats on the segment:) I love that this is a crock pot meal! I think m,y family would love it too!:)
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Joanne said on March 16th, 2010 at 5:18 pm
Congrats on the show! That is so cool! This chowder looks delicious. Love that it's a crockpot-er and also that it's a fusion of two of my favorite foods!
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Rosa's Yummy Yums said on March 16th, 2010 at 6:36 pm
That is a fantastic chowder! A mouthwatering combination!
Cheers,
Rosa
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grace said on March 16th, 2010 at 7:50 pm
i don't often get excited about recipes using cream of whatever soup, but i can't deny how awesome this looks. it's the pepperjack–i can't resist it.
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Kim said on March 16th, 2010 at 10:37 pm
Watched the video and you were so cute! You did a fantastic job and I love the chowder, it sounds really yummy.
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Kim said on March 16th, 2010 at 10:37 pm
Watched the video and you were so cute! You did a fantastic job and I love the chowder, it sounds really yummy.
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Abby said on March 17th, 2010 at 12:11 am
You are such a rock star! Brad would love this.
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Cassie said on March 17th, 2010 at 1:09 am
You were fantastic! I don't know how I missed this when you originally posted it — this is going to be PERFECT for us when I go back to work! I can't wait to try it.
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Barbara Bakes said on March 17th, 2010 at 2:29 am
I meant to watch, but missed it. Sounds like fun. I'll have to give the soup a try.
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katklaw777 said on March 17th, 2010 at 8:37 am
I had same question as S&S, you say cut chicken in pieces and cook all the way through. Why can't I throw chicken in at the beginning and make the recipe even easier???
Small pieces might become tough so using boneless skinless breasts or thighs them shredding should work.
I have even thrown chicken already cut in small pieces but frozen into the crock in the am and it comes out perfect in the evening.(about 10 hrs on low)
In other words is there a reason for cooking the chicken up later and adding it?
Thanks. Looks tasty![Reply]
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Amy said on March 17th, 2010 at 9:24 am
Mmmm, this looks delicious! Congrats on your segment, and thanks for sharing this recipe – I'll definitely be trying this one.
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Deborah said on March 17th, 2010 at 1:43 pm
katklaw777 – you can definitely throw in the chicken at the beginning and let it cook in the crock pot. I don't always love the texture of chicken after it cooks in the crock pot all day, so that is why I cook it separately. But it's definitely an option!
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Katerina said on March 17th, 2010 at 4:55 pm
Congratulations! I am really wishing I wasn't at work so I could watch this
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Heather said on March 18th, 2010 at 1:24 am
Just watched your clip on Studio 5! Great job! I always love seeing bloggers that are beeing featured elsewhere outside the blogging world!
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Jody said on March 18th, 2010 at 2:48 am
Your a pro! I never would have guessed that you were nervous…
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Mischele said on January 27th, 2012 at 9:22 pm
Yum! This crockpot dish was fantastic.
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