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Chicken Enchilada Chowder

I hope everyone had a wonderful Thanksgiving last week.  We did, even if it was crazy...but it always is!  It has decided to get cold lately, so I though it would be the perfect time to try out this new slow cooker recipe. 

Also, for a variety of reasons, we have decided to crack down on the unhealthy eating around here.  Yes, during the holidays.  I'm crazy like that.  In light of that, I used reduced fat dairy products in this, and while I didn't actually figure out what the nutrition facts would be, it is makes for a pretty healthy recipe.

Like many slow cooker recipes, this one came together rather quickly.  I did add an extra step of lightly sauteing the vegetables at the beginning, but that's because I wasn't getting the dish on as early as I'd planned, and I wanted to make sure they were well cooked.  You could most likely omit that step with no problems.

This was mostly a hit all around.  D and I really liked it.  I preferred it with a dollop of sour cream on top, but he liked it better without.  Munchkin fished out some of the chicken to eat, and while he kept blurting out "that's hot!" {spicy} and reaching for his glass, he kept going back for more.  Sprout...well, he wasn't really in an eating mode tonight.  He was in more of a whining mode.  It happens. 

I have a feeling that this recipe will definitely go into the "keeper" file.  Just a warning though, the El Pato sauce makes it rather spicy, so feel free to tone it down by using regular tomato sauce, and making sure to get mild enchilada sauce as well as mild tomatoes and green chilies.  Also, adding sour cream does cut the heat a bit.

And don't worry people.  For Christmas, I'm planning on getting myself an honest-to-goodness light setup so that I can take better pictures.  Well, at least the lighting will be better.  ;)

Chicken Enchilada Chowder
Adapted from Katy's Kitchen (amusing, right?) and Family Circle Quick and Easy Cooking

2 Tbsp canola oil
1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes and green chilies, undrained (RO*TEL)
1 (7 3/4 ounce) can El Pato Tomato Sauce (Mexican Hot Style)
1 (10 ounce) can red enchilada sauce
1 (12 ounce) can evaporated milk
4 boneless, skinless chicken breasts (about 2.25 pounds), cut into 1-inch pieces
1 (15 ounce) can pinto beans, rinsed and drained
1 (12 ounce) package frozen Southwestern corn (or just plain whole kernel corn)
1 tsp dried Mexican oregano
1/2 tsp ground cumin
Optional toppings:
     shredded cheese
     sour cream
     tortilla strips/chips

Heat the oil in a large pan over medium heat.  Lightly saute the onion and bell pepper just until they begin to get tender.  Add the garlic and cook 1-2 more minutes.  Remove from heat and set aside.

In the crock of a slow cooker, combine the tomatoes, tomato sauce, enchilada sauce and milk.  Stir in the onion mixture, chicken, beans, corn and spices and mix well.  Cover and cook on low 6-8 hours or high 4-5 hours. 

Divide into bowls and add desired toppings.

Enjoy!  :)


Lisa said…
A spicy chowder sounds like my kind of soup. I like to be warmed up both inside and out. This really looks delicious.
Julie said…
I just adore soups like this and I love it's done in the crockpot. I feel we will be having this soon.

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