Cheese Enchilada Chowder

Thumb_enchilada_soup

(from Samanthaskitchen’s recipe box)

Add Chicken or beef and use Mexican velvetta for cheese,

Source: recipezaar.com

Categories: Crockpot, Dinner, Mexican, Soup

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 onion
  • * 1/2 cup chopped yellow bell peppers or 1/2 cup red bell peppers or 1/2 cup green bell pepper
  • * 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

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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