Cheese Enchilada Chowder
  • 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 (I used frozen fajita peppers and onions)
  • 1 jalapeno pepper, seeded, and finely chopped
  • 1 (19 ounce) can enchilada sauce
  • 1 (10 3/4 ounce) can cream of chicken soup (I used fat free)
  • 2 cups milk
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • sour cream
  • guacamole
  • tortilla chips
  1. Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
  2. 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.
  3. 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.