Cheese Enchilada Chowder
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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
547
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).