Cheese Enchilada Chowder

ratherbeswimmin''s Note:

From BHG. A slow-cooker chowder.

• Total Time: 6 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 6

• 1 (15 ounce) can black beans , rinsed and drained
• 1 (14 ½ ounce) can diced tomatoes , drained
• 1 (10 ounce) package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped yellow bell peppers or ½ cup red bell peppers or ½ cup green bell pepper
• 1 jalapeno pepper , seeded, and finely chopped
• 1 (19 ounce) can enchilada sauce
• 1 (10 ¾ 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:

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.
3. Gradually whisk in the milk until mixture is smooth.
4. Pour over vegetables in slow-cooker.
5. Cover and cook on LOW heat for 6-8 hours.
6. Add cheese and stir until melted.
7. Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

Reviews

[Frattie24]

This was SOOO good! I used cheddar cheese soup instead of cream of chicke (to make vegetarian) and used a poblano pepper instead of bell. It was really good, but I felt like it was missing just a little something...I added just a dash of Hidden Valley Ranch Fiesta Ranch seasoning packet and that made it perfect! Not to mention it was SUPER easy!

[Bridget Leigh]

I made this chowder the other night and we all loved it! I added leftover chicken to make it more hearty. I almost left out the green peppers because I'm not a huge fan of peppers and neither are my kids, but I'm glad I added them because they added color, if nothing else. All five of us give this recipe thumbs way, way up! Thanks so much for the new family favorite recipe!