Cheese Enchilada Chowder

Name: Cheese Enchilada Chowder
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 (10 ounce) package frozen whole kernel corn; 1/2 cup chopped onion; 1/2 1/2 cup red bell peppers or 1/2 cup green bell pepper; 1 jalapeno pepper, seeded, and finely chopped; 1 (19 ounce) can enchilada sauce; 1 (10 3/4 ounce) can cream of chicken soup; 2 cups milk; 1 cup shredded monterey jack cheese; 1 cup shredded cheddar cheese; sour cream; guacamole; tortilla chips

14 ingredients

7 steps

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen whole kernel corn
1/2 cup chopped onion
1/2 1/2 cup red bell peppers or 1/2 cup green bell pepper
1 jalapeno pepper, seeded, and finely chopped
1 (19 ounce) can enchilada sauce
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream
guacamole
tortilla chips

Directions

1

Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
2

In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
3

Gradually whisk in the milk until mixture is smooth.
4

Pour over vegetables in slow-cooker.
5

Cover and cook on LOW heat for 6-8 hours.
6

Add cheese and stir until melted.
7

Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.