6 Serves
509 Mins
Prepare the base by adding the black beans, tomatoes, corn, onion, sweet peppers, and chili peppers into the slow cooker.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EgyptianVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
357 µg / 400 µgCalcium
689 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
347 mg / 420 mgPhosphorus
1090 mg / 1,250 mgPotassium
2816 mg / 4,700 mgSodium
1077 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
21 g / 28 gSugar
36 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
110 gAlcohol
0 g
In a mixing bowl, whisk together the cream of chicken soup, enchilada sauce, and milk until the mixture is completely smooth.
Place the chicken meat on top of the vegetable mixture in the slow cooker, then pour the soup mixture over the chicken.
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is fully cooked.
Remove the chicken from the slow cooker, shred the meat using two forks, and return it to the pot.
Stir in the white cheese and Parmesan cheese, continuing to cook until the cheese has completely melted into the chowder.
Ladle the chowder into serving bowls and garnish with a dollop of sour cream and a handful of tortilla chips.
0
g2
g7
g
Greek