Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? Imagine a bowl of pure comfort that combines the bold flavors of Mexican enchiladas with the creamy richness of a hearty chowder. This Chicken and Cheese Enchilada Chowder isn't just a recipe—it's a taste sensation that will transport your taste buds to a world of incredible flavors, all prepared in just 40 minutes! Whether you're a busy home cook or a passionate foodie, this dish promises to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Begin by gathering all the ingredients needed for the Chicken and Cheese Enchilada Chowder. Ensure that the cooked chicken is shredded and set aside.
- In a large pot or Dutch oven, pour in the can of enchilada sauce and place it over medium heat. Allow it to warm up for about 2-3 minutes, stirring occasionally to prevent sticking.
- Add the drained and rinsed black beans to the pot, followed by the corn kernels. Stir the mixture to combine all the ingredients evenly.
- Pour in the chicken broth and add the shredded chicken to the pot. Stir well to incorporate everything together.
- Sprinkle in the cumin, and season with salt and pepper to taste. Stir the chowder to mix in the spices thoroughly.
- Bring the mixture to a gentle simmer. Once it starts to bubble, reduce the heat to low and let it cook for about 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.
- After 20 minutes, add the shredded cheese to the pot. Stir until the cheese is fully melted and the chowder is creamy.
- Once the cheese is melted and the chowder is heated through, taste and adjust the seasoning if necessary.
- Remove the pot from heat and ladle the chowder into bowls. Garnish with chopped cilantro for a fresh touch.
- Serve the Chicken and Cheese Enchilada Chowder hot, and enjoy with tortilla chips or warm tortillas on the side if desired.
Tips
- Use pre-cooked or rotisserie chicken to save time and add extra flavor.
- For a creamier texture, consider adding a splash of heavy cream when melting the cheese.
- Choose a high-quality enchilada sauce for deeper, more authentic flavor.
- If you prefer a spicier chowder, add a diced jalapeño or a pinch of cayenne pepper.
- Make sure to rinse the black beans thoroughly to reduce sodium and improve texture.
- Let the chowder simmer slowly to allow the flavors to meld together perfectly.
- Garnish with fresh cilantro just before serving to add a bright, fresh element.
- Serve with warm tortillas or crispy tortilla chips for the ultimate comfort meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
