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.
kmorales
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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