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Cheese Enchilada Chowder

Frances's
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Serves/Makes: 6
Ready in: > 5 hrs

  • 1 can (15 ounce size) black beans, rinsed and drained
  • 1 can (14.5 ounce size) diced tomatoes, drained
  • 1 package (10 ounce size) frozen whole kernel corn
  • 1/2 cup chopped onions
  • 1/2 cup chopped yellow bell peppers or red bell peppers or green bell peppers
  • 1 jalapeno pepper, seeded, and finely chopped
  • 1 can (19 ounce size) enchilada sauce
  • 1 can (10.75 ounce size) cream of chicken soup
  • 2 cups milk
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded cheddar cheese
  • sour cream
  • guacamole
  • tortilla chips

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

In a mixing bowl, add the enchilada sauce and cream soup; whisk together. Gradually whisk in the milk until mixture is smooth. Pour over vegetables in slow-cooker.

Cover and cook on LOW heat for 6-8 hours. Add cheese and stir until melted.

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


Recipe Source: cdkitchen.com

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