Description
This Chicken Enchilada Chowder is a vibrant, nutritious spin on a classic dish, combining the bold flavors of enchiladas with the comforting texture of chowder. It's packed with whole-food ingredients that nourish the body while delivering a satisfying and delicious meal.
Ingredients
1.5 lbs Organic Chicken Breast (Shredded)
1 medium Yellow Onion (Diced)
1 large Red Bell Pepper (Diced)
4 cloves Garlic (Mincd)
4 oz Green Chiles (Canned/Mild)
10 oz Red Enchilada Sauce (GF)
4 cups Chicken Bone Broth
1 cup Frozen or Fresh Cor
15 oz Black Beans (Rinsed)
1 cup Light Coconut Milk or Cashew Cream
1 tbsp Cumi
1 tbsp Chili Powder
Instructions
- Prepare all your vegetables to ensure a smooth cooking process
- Heat a large Dutch oven over medium heat and add a tablespoon of avocado oil. Sauté diced onion and red bell pepper for 5-7 minutes until softened
- Stir in minced garlic and green chiles, cooking for one minute. Add cumin and chili powder to toast the spices
- Pour in the red enchilada sauce and chicken bone broth, combining well. Add shredded chicken, black beans, and corn. Bring to a gentle boil, then reduce to a simmer
- Cover and let simmer for at least 20 minutes
- Stir in light coconut milk or cashew cream and cook on low heat for another five minutes. Taste and adjust seasoning
- Serve with toppings like avocado, lime, and cilantro
Notes
For a vegan version, substitute chicken with black beans and sweet potatoes.
Store in airtight containers for up to five days or freeze for up to three months.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: XXX mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: XXX g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg