Categories: Main Dish, Slow Cooker, Soup, Tex-Mex

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 choppedyellow bell peppers or red bell peppers or green bell peppers
• 1 jalapeno peppers, 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

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. Add cheese and stir until melted.

6. Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

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