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Cheese Enchilada Chowder

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

Ingredients Nutrition

Directions

  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.

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