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Recipe Source: cdkitchen.com
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Cheese Enchilada Chowder
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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