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–+ servings

Cheese Enchilada Chowder

Couverts6
Deel op Facebook Print Recipe

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 & 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.
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Course; Cheese / Crockpot / One Pot Dinner / Soup