Cheese Enchilada Chowder
Ingredients
- 15 oz can black beans – rinsed and drained
- 14 ½ oz can diced tomatoes – drained
- 10 oz corn
- ½ cup onion – chopped
- ½ cup chopped yellow bell peppers or ½ cup red bell peppers, or ½ cup green bell pepper
- 1 jalapeno pepper – seeded & finely chopped
- 19 oz can enchilada sauce
- 10 ¾ oz can cream of chicken soup
- 2 cups milk
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- Sour cream
- Guacamole
- Tortilla chips
Instructions
Stir into crock pot:
- black beans
- tomatoes
- corn
- onion
- bell pepper
- jalapeno pepper
Whisk together:
- enchilada sauce
- cream soup
- Gradually add in milk until smooth
Pour the mixture into the crock pot
- Cook on low for 6-8 hours
- Stir in cheese 15-20 minutes before serving
Serve with:
- sour cream
- guacamole
- broken tortilla chips
Notes / Tips / Wine Advice:
Variation
Vegetarian:Use cheddar cheese soup instead of cream of chicken and poblano pepper instead of bell pepper. Add ranch seasoning packet to kick things up a notch.
