Cheese Enchilada Chowder
From lablover47 16 years ago
- 180 minutes to make
- Serves 6
A hearty chowder that's easy to make, and is good either for a simple supper at home, or for a party stew. Just set the chowder on a buffet table next to bowls, spoons and toppings. You could add cubed cooked chicken to this if you prefer a meat ingredient. Read more Serve with tortilla chips on the side. See less
Ingredients
- 1 15-ounce can black beans, rinsed and drained shopping list
- 1 14-1/2-ounce can diced tomatoes, drained (I use the kind with green chiles in them) shopping list
- 1 10-ounce package frozen whole kernel corn shopping list
- 1/2 chopped onion shopping list
- 1/2 cup chopped yellow, green or red sweet pepper shopping list
- 1 small jalapeno pepper, finely chopped shopping list
- 1 19-ounce can enchilada sauce shopping list
- 1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom if you don't want any meat at all) shopping list
- 2 cups milk shopping list
- 1 cup shredded monterey jack cheese (4 ounces) shopping list
- 1 cup shredded cheddar cheese (4 ouncees) shopping list
- Dairy sour cream (optional) shopping list
- guacamole (optional) shopping list
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.
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