Slow Cooker Cheese Enchilada Chowder

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#91487

serves/makes:

ready in:
over 5 hrs

ingredients

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

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.

added by

kmorales

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

Nutritional data has not been calculated yet.

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