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In a 5-quart slow cooker, combine the black beans, tomatoes, cream corn, onion, bell pepper, and chiles.
In a separate large bowl, whisk together the cream of chicken soup and enchilada sauce. Gradually whisk in the milk until the mixture is smooth.
Lay the chicken breasts on top of the vegetable mixture in the slow cooker, then pour the soup mixture over everything. Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
Once the chowder is ready, carefully remove the cooked chicken and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir in both the Monterey Jack and cheddar cheeses.
Continue to cook the chowder, stirring occasionally, until all the cheese has melted into the broth and it looks creamy.
Ladle the chowder into bowls and top each serving with a dollop of cream and a handful of tortilla chips for crunch.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
