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Cheese Enchilada Chowder


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen whole kernel corn
1/2 cup chopped onions
1/2 cup chopped yellow bell peppers or red bell peppers or green bell peppers
1 jalapeno pepper, seeded, and finely chopped
1 (19 ounce) can enchilada sauce
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream
guacamole
tortilla chips


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.


Pairs Well With


Notes

When it gets cooler I'll be trying this for sure. Thanks for posting

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