Ingredients
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Cheese Enchilada Chowder, From BHG. A slow-cooker chowder., This made a very tasty soup- one we’ll be making again! I made this in the slow cooker and added chicken breasts which I shredded before serving., I substituted fresh diced tomatoes for the canned and used 2 ten ounce cans of mild green enchilada sauce. Even with these changes, my picky family really liked this. Perfect for a cold, dreary, rainy fall day. I loved that I could throw everything in the crock pot in the morning, and dinner was ready when I came home. The house smelled terrific too!
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Steps
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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. |
