Cheese Enchilada Chowder
From BHG. A slow-cooker chowder.
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INGREDIENTS
Nutrition- 1
- 1
- 1(10 ounce) package frozen whole kernel corn
- 1⁄2cup chopped onion
- 1⁄2
- 1jalapeno pepper, seeded, and finely chopped
- 1(19 ounce) can enchilada sauce
- 1(10 3/4 ounce) can cream of chicken soup
- 2cups milk
- 1cup shredded monterey jack cheese
- 1cup shredded cheddar cheese
- guacamole
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DIRECTIONS
- Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
- In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
- Gradually whisk in the milk until mixture is smooth.
- Pour over vegetables in slow-cooker.
- Cover and cook on LOW heat for 6-8 hours.
- Add cheese and stir until melted.
- Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.
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