Cheese Enchilada Chowder

READY IN: 6hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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