Cheese Enchilada Chowder
(from Samanthaskitchen’s recipe box)
Add Chicken or beef and use Mexican velvetta for cheese,
Source: recipezaar.com
Categories: Crockpot, Dinner, Mexican, Soup
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 cup chopped yellow bell peppers or 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
Directions
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Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
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In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
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Gradually whisk in the milk until mixture is smooth.
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Pour over vegetables in slow-cooker.
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Cover and cook on LOW heat for 6-8 hours.
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Add cheese and stir until melted.
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Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.