Ingredients
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Add the Black Beans, Tomatoes, Frozen Corn, Onion, Bell Pepper, and Jalapeno Pepper to a 4 Quart Slow-Cooker; Stir to Combine. |
|
2
Done
|
in a Mixing Bowl, Add the Enchilada Sauce and Cream Soup; Whisk Together. |
|
3
Done
|
Gradually Whisk in the Milk Until Mixture Is Smooth. |
|
4
Done
|
Pour Over Vegetables in Slow-Cooker. |
|
5
Done
|
Cover and Cook on Low Heat For 6-8 Hours. |
|
6
Done
|
Add Cheese and Stir Until Melted. |
|
7
Done
|
Ladle Hot Soup Into Individual Serving Bowls and Top With Sour Cream, Guacamole and Broken Tortilla Chips If Desired. |
