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Cheese Enchilada Chowder
Couverts
6
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Ingredients
▢
15
oz
can black beans – rinsed and drained
▢
14 ½
oz
can diced tomatoes – drained
▢
10
oz
corn
▢
½
cup
onion – chopped
▢
½
cup
chopped yellow bell peppers
or ½ cup red bell peppers, or ½ cup green bell pepper
▢
1
jalapeno pepper – seeded & finely chopped
▢
19
oz
can enchilada sauce
▢
10 ¾
oz
can cream of chicken soup
▢
2
cups
milk
▢
1
cup
shredded Monterey jack cheese
▢
1
cup
shredded cheddar cheese
▢
Sour cream
▢
Guacamole
▢
Tortilla chips
Get ingredients with
Instructions
Stir into crock pot:
black beans
tomatoes
corn
onion
bell pepper
jalapeno pepper
Whisk together:
enchilada sauce
cream soup
Gradually add in milk until smooth
Pour the mixture into the crock pot
Cook on low for 6-8 hours
Stir in cheese 15-20 minutes before serving
Serve with:
sour cream
guacamole
broken tortilla chips
Notes & Wine Advice
Variation
Vegetarian
:
Use cheddar cheese soup instead of cream of chicken and poblano pepper instead of bell pepper. Add ranch seasoning packet to kick things up a notch.
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Course;
Cheese
/
Crockpot / Slowcooker
/
One Pot Dinner
/
Soup