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Chicken Enchilada Chowder

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  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 6
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Creamy chicken enchilada chowder with black beans, corn, tomatoes, and cheese. Throw it in the crockpot and forget about it for a couple of hours and come back to delicious comforting soup.
by: Girl Who Ate Everything
Updated Aug 29, 2017
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  • 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


  • 1
    In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
  • 2
    Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
  • 3
    Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  • 4
    Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
  • 5
    Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired.
  • 6
    Adapted from Taste and Tell

Expert Tips

  • tip 1
    Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds so easily this way.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The costume...Halloween is all about the costume. I'm not a high stress person in general, but every year I pull my hair out over what I'm going to be for Halloween. Yes, I realize I am a grown woman and mother of three kids, but who is to say I can't have fun too. Maybe subconsciously I think if I dress up then maybe I will get tossed some candy as we are trick or treating. Over the last couple of years I've been Snow White, a 70's girl, and Cruella Deville. Last year I was Octomom. I had a long black wig, big lips, and eight baby dolls hanging precariously off my body. A couple of babies were strapped to my leg and others in a baby sling. I won best costume at my Halloween party so I guess the pressure is on for this year. All my boys are wearing Star Wars themed costumes. So far we have a Jedi, Darth Vader, and a little Ewok baby waddling around the house. All signs are pointing to Princess Leah for me. In fact, I don't see any way around it. But I have a feeling I will get my money's worth out of a Princess Leah costume with this house full of boys. With the sugar overload inevitable, enjoy this chicken enchilada chowder (adapted from Taste and Tell) to bring your family's sugar level down. My family devours this every time I make it. It's a no brainer meal that tastes just like enchiladas without all of the hard work. Throw everything in the slow cooker on Halloween and forget about it for a couple of hours while you try to keep your kids from killing each other with their lightsabers and while you try to not eat all the candy that you're supposed to be handing out to the trick-or-treaters. Okay, maybe that's just what I will be doing.
  • Here's an extra tip to make this chowder even easier! To save time I use this trick to shred the chicken. Once you have your warm cooked chicken, simply place it in a bowl, and with a hand mixer beat the heck out of it. It surprisingly shreds with ease in under 30 seconds. You will never shred chicken by hand again.
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