Saturday, October 17, 2015

The cool front is here, my friends, and I really think you'll like my Chicken Enchilada Chowder! It's hearty and heart-warming!

2 tablespoons butter
2 tablespoons olive oil
½ cup onion, chopped
1 cup each of:  Milk, water & chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, drained
1 small bag frozen corn kernels
1 (10-ounce) can enchilada sauce
1 small can cream of chicken soup
2 cups shredded cooked chicken
1 teaspoon each of cumin, salt and pepper (add more if needed)
1 tablespoon Siratcha or your favorite hot sauce
1 cup shredded Pepper jack cheese
Additional cheese, sour cream, avocado and tortilla chips for topping chowder, if desired
In a large pot, brown the onion in the butter and olive oil for about 6 minutes.  Add all remaining ingredients except the cheese and simmer on low for 1 hour.  Just before serving, stir in Pepper jack cheese until melted.  Place in a bowl, and top the chowder with additional cheese, sour cream, avocado and tortilla chips, if desired.

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