Ingredients

How to make it

  • In a slow cooker, combine beans, tomatoes, frozen corn, onion, sweet pepper and jalapeno pepper. In a large mixing bowl whisky together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and stir it up.
  • Cover: cook on low-heart setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Sir in the cheeses until melted. Ladle into bowls and top with guacamole and sour cream, if desired.

Reviews & Comments 3

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  • katcooks 7 years ago
    Looks great-- I bet this would go over well at parties.
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  • chefmeow 7 years ago
    I love chowders and this one sounds fabulous. Will be making next time I'm in the mood for chowder. Thanks for the post.
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  • wynnebaer 7 years ago
    I just love how this sounds...Bookmarked...Thanks...:)
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