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

From BHG. A slow-cooker chowder.

Ingredients Nutrition

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

Most Helpful

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!

Frattie24 November 28, 2011

This made a very tasty soup- one we'll be making again! I made this in the slow cooker and added chicken breasts which I shredded before serving.

Shuzbud November 26, 2016

I substituted fresh diced tomatoes for the canned and I used 2 ten ounce cans of mild green enchilada sauce. Even with these changes, my picky family really liked this. Perfect for a cold, dreary, rainy fall day. I loved that I could throw everything in the crock pot in the morning, and dinner was ready when I came home. The house smelled terrific too!

whtbxrmom October 01, 2015

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