Monday, March 22, 2010

Chicken and Cheese Enchilada Chowder

Crock Pot Goodness! Oooh, this was soooo good! I've tried a few new recipes lately, but none of them have been "blog" worthy (since we decided we could only post good recipes...I know...lame!) ;) I found this recipes on THIS site and thought it looked good and I thought I had all the ingredients on hand (thought, being the operative word here). I was so set on making this dish that I didn't care that I didn't have all the ingredients I thought I did have and therefore had to go to the store after her first nap and then before her 2 o'clock nap and before it would be too late to start a crock pot cooking (said all in one breath!). Anywho. It was worth it.

Emily insists that we made this at Dad's a few years ago and that it wasn't good...but I don't recollect this.... Oh well. was so good. I made a few adjustments to make it taste more "enchilada-y."

Here ya go!

Chicken and Cheese Enchilada Chowder

Makes 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 (I did 2 cups)
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
4-5 T. taco seasoning ( I did this to taste...however much you want)

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 and mix.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

I boiled my four frozen chicken breasts with about 3 T. taco seasoning for 15-20 minutes. Then I chopped it up and added it to the crock pot for the last 30 minutes of cooking. It was soooo good and tender and very flavorful. Mmmm.

I also added about 1/4 cup taco seasoning and some salt and pepper to the soup to give it a little more punch- it hit the spot perfectly!

Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips and more cheese! Yum!


Mythreesons said...

I didn't say it wasn't good! I just said that the condensed soup lent a very strong flavor, that I didn't love. But I think by adding that much taco seasoning, it would be much better. I'll definitely try it that way. Besides, I remember it being super easy to put together and easy is always a plus.

Bug said...

i seriously loved this. we made it last week. and topher insisted that i make it AGAIN tonight. love the taste. love the PURE SIMPLENESS. doesn't get better than this.