Chicken Enchilada Chowder

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

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

Directions

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