Monday, September 6, 2010
Chicken Cheese Enchilada Chowder
1 can of chicken breast meat OR
½ Roasted or Boiled chicken boned.
1 15-ounce can of black beans
1 can of corn or ½ of frozen corn
1 cup of chicken broth
¼ cup of chopped yellow, green or red sweet pepper
1 small fresh jalapeno Chile pepper, seeded and finely chopped
1 can of condensed cream of chicken soup
1 10 ounce can enchilada sauce RED
¾ cup of milk
1 cup of shredded Mexican blend cheeses
1 medium tomato, chopped
Sour cream, guacamole and tortilla round out this meal but are optional.
1. In a large slow cooker combine chicken, beans, corn, onion, sweet pepper, and jalapeno pepper. In a separate bowl mix together the soup and enchilada sauce. Stir in milk until smooth. Then pour mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high for 3 to 4 hours.
3. When done add in cheese a tomato. Top if you want with the sour cream, avocado or guacamole and tortilla chips.
Makes about 4 servings – Enjoy!