Cheese Enchilada Chowder

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 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 cup chopped yellow bell peppers or 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

Recipe

• 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.