Try easy CHEESE ENCHILADA CHOWDER Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
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
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.
by: ratherbeswimmin
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