Lynne M. Giffen's Recipe

Cheese Enchilada Chowder

Category: Recipes

6 servings
61/2 hours 25 min prep

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 onions
1/2 cup chopped yellow bell peppers or red bell peppers or green
bell peppers
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

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.