Cheese Enchilada Chowder

Erin M.

To keep this vegetarian I would suggest using cream of mushroom or cheese soup in place of the cream of chicken.

1 (15 ounce) can black beans , rinsed and drained
1 (14 ½ ounce) can diced tomatoes , drained
1 (10 ounce) package frozen whole kernel corn
½ cup chopped onion
½ cup chopped yellow bell peppers or ½ cup red bell peppers or ½ cup green bell pepper
1 jalapeno pepper , seeded, and finely chopped
1 (19 ounce) can enchilada sauce
1 (10 ¾ 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.