Cheese Enchilada Chowder Recipe

Total Time

06:25 mins

Preparation 00:25 mins

Cooking 06:00 mins

Recipe ingredients:

Preparation of the recipe:

Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.

In a mixing bowl, add the enchilada sauce and cream soup; whisk together.

Gradually whisk in the milk until mixture is smooth.

Pour over vegetables in slow-cooker.

Cover and cook on LOW heat for 6-8 hours.

Add cheese and stir until melted.

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

Source: Cheese Enchilada Chowder Recipe