Cheese Enchilada Chowder

From BHG. A slow-cooker chowder.

• Ready In: 6 hrs 25 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) 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 3/4ounce) 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.