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Filled with the flavors of chicken enchiladas, this slow cooker soup comes together in a snap!


Chicken and Cheese Enchilada Chowder | www.tasteandtellblog.com

If you are a regular reader of my blog, you know that usually every month I choose a Cookbook of the Month and post a recipe from that cookbook every Friday. Well, things are going to be a little different this month. I actually really slacked last month, only posting 2 recipes from the Cookbook of the Month for December. And since this month is so busy and unpredictable, I decided to take a break from the regular routine. Instead, I will still be posting a recipe from a cookbook every Friday, but it will be more of a Cookbook Feature – a different cookbook each week.

This first recipe comes from a new cookbook. I’ve said it before, but I’m a sucker for those mailers that I get in the mail, promising a new and beautiful cookbook. Before I know it, I’ve sent it back in, asking for my copy to be sent to me. This is one such cookbook – Family Circle’s Quick and Easy Cooking. So far, though, it has been a good purchase. We all know that I love quick and easy, and I have quite a few recipes bookmarked from this book.

This recipe really couldn’t be any easier. It is a slow cooker recipe, so it’s not exactly quick, (why they have a slow cooker recipe in a quick cookbook is beyond me), but I’m always up for trying a new slow cooker recipe. And it’s the perfect time of year for a warm bowl of soup. The original recipe is vegetarian, I added in the chicken, but this would be just as good by leaving out the chicken. A perfect winter’s night meal!

Chicken and Cheese Enchilada Chowder

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 6 servings

Chicken and Cheese Enchilada Chowder

Filled with the flavors of chicken enchiladas, this slow cooker soup comes together in a snap!

Ingredients

  • 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 breasts

Instructions

  1. In 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.
  2. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  3. Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
  4. Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Notes

http://www.tasteandtellblog.com/cookbook-feature-chicken-and-cheese-enchilada-chowder/

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36 Responses to Chicken and Cheese Enchilada Chowder

  1. kat says:

    Almost sounds like an interesting take on chili

  2. Rosa's Yummy Yums says:

    this recipe is interesting! Delicious!

    Cheers,

    Rosa

  3. Fearless Kitchen says:

    What an interesting idea! It looks really tasty, and like a great weeknight meal for a lot of people.

  4. Jamie @ Baldwin Bungalow says:

    Yum! I have just about everything – maybe I’ll try it this weekend. Thanks!

  5. Happy cook says:

    Wowo that bowl od chowder looks so comforting in these cold wintery days.

  6. lastmango2 says:

    Thanks for posting…I’ve been craving Enchilada soup, but the recipie I usually use is rather time consuming. This is just want I wanted and is about all the effort I want to put forth.

  7. Patsyk says:

    those ingredients in a soup, sounds really delicious!

  8. Apples and Butter says:

    Sounds like a great winter soup. Makes me want to dive right into the bowl!

  9. Maria says:

    Enchilada sauce in the soup…I think I like it:) Looks great!! Your photo is stunning! :)

  10. Meg says:

    What an amazing recipe! I love it. Looks quite delicious!

  11. Nama says:

    Hi, I’ve been secretly reading your blog for a while now, and I love the recipes you share. I’m totally making this for Sunday dinner! :)

  12. Mary says:

    This has real possibilities. It is something I never would have thought of.

  13. Kristen says:

    That looks so good! Almost like a taco soup, only better. Yum!

  14. Dragon says:

    I would love a bowl of this chowder.

  15. LilSis says:

    I’ll definitely try this recipe. It sounds delicious! I’m a big fan of Chicken Enchilada soup. My post on our blog today is my version of Chicken Enchilada soup. I’d love for you to check it out!

  16. Ingrid says:

    This looks really good. There was a southwest chicken soup I tried the other day and really liked it. This looks a little similar.
    ~ingrid

  17. Claire says:

    Mmmmmm…sounds good and it’s supposed to be cold here next week. Might just have to put this to use! :-)

  18. Cathy - wheresmydamnanswer says:

    This is a hybrid a cross between a soup and a chili!! Looks incredible

  19. Grace says:

    this soup contains each and every one of my favorite ingredients (except cilantro, but beggars can’t be choosers, right?). duly noted and reserved for a cold day…like every day here in ny. :)

  20. glamah16 says:

    Yumm. and I love that avacado topping.

  21. Mary says:

    Oh wow that looks yummy! I may have to make it! :)
    And yeah it’ll be an unpredictable month. yay new baby!

  22. Logan says:

    Had it last night. Conveniently, we already had all the ingredients. Yum! It’s like taco soup but thick and creamy (but not too rich) and the red enchilada sauce adds great flavor. We didn’t add the cheese to the soup but put it in each bowl as desired. Oh, and we didn’t have a pepper. The avocado is definitely the cherry on top. Thanks for sharing!

  23. Paula says:

    I don’t think I’ve seen this type of chowder before! It’s fantastic! I like how it is both crunchy and creamy. My hubby would eat this! YUM!

  24. Gretchen Noelle says:

    Sounds like a delicious soup!

  25. Susan from Food Blogga says:

    Freakin’ awesome! It’s like a Mexican enchilada and New England chowder got married and became this! I love it, Deborah! Love it!

  26. Sophie says:

    Ahh…a slow cooker recipe…perfect for a working girl :)! Love the heartiness of this meal, and the many veggies.

  27. Half Baked says:

    Sounds like a big bowl of comfort!!

  28. Gigi says:

    This recipe sounds delicious! I love the avocado on top!

  29. giz says:

    I love the put it together in 5 minutes, set the timer and forget it method. Just simplifies the “what am I cooking tonight” dilema and full of good things too.

  30. April says:

    YUM! This looks great!

  31. Belinda says:

    Gosh, does this ever sound good! I made a white chicken chili last week, and this might have to be the next soup I make. It really looks delicious! Your recipes are just as enticing as ever! I have a lot to catch up with. :-)

  32. Ingrid says:

    Hi! I made or rather my son, Jalen (12ys old)did last night! It was great and obviously pretty easy. The only thing I really did was cook the chicken and get out all the ingredients for him. We did as you suggested and served it with broken torilla chips, a little more pepperjack, and sour cream on top. Unfortunately our avocado still wasn’t ready. :-(

    Thanks again for sharing a GREAT recipe! Oh, I forgot to mention he made it on top of the stove not in the slow cooker.
    ~ingrid

  33. Deelish Dish says:

    I’m going to have to make this over the weekend. I love tortilla soup and the enchilada/chowder take on it sounds incredible. I’m drooling…

  34. Billy Mac says:

    Thanks for the GREAT recipe. and Thanks to Ingrid & Jalin for the "Stovetop" suggestion. Its on my table Tonight!!!
    Billy Mac

  35. Anonymous says:

    HEY GANG, I KNOW EVERYONE IS IN "BABY WATCH", BUT I WANTED YA TO KNOW I MADE THIS AND IT ROCKS! I DID "MAC" IT UP A LITTLE. I SUBSTITUTED ROTEL TOMATO & CHILI ORIGINAL FOR THE TOMATOES, USED CANNED GREEN GIANT MEXICORN INSTEAD OF FROZEN, AND ADDED A LITTLE GARLIC POWDER, CUMIN, AND CHILI POWDER TO THE ENCHILADA, SOUP, MILK MIXTURE. I DID IT STOVETOP COOKING THE CHICKEN, ONION AND GREEN PEPPER FIRST, THEN ADDED THE OTHER INGREDIENTS IN ORDER AND SIMMERED FOR 15 MINUTES. YA GOTTA TRY IT, ESPECIALLY ON THESE CHILLY WINTER NIGHTS!
    BILLY MAC COLUMBIA, SC

  36. Kate says:

    I made this for dinner today and it was DELICIOUS! It even got a “you can make this again” from my husband, and that is about as good as his compliments get. It was just thick enough and tasted wonderful–next time, though, I think I’ll leave it vegetarian just to see how it turns out. Thanks!!

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