Cheese Enchilada Chowder

Description: Make and share this Cheese Enchilada Chowder recipe from Food.com.

Ingredients:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (10 ounce) package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup red bell peppers or 1/2 cup green bell pepper
• 1 jalapeno pepper, seeded, and finely chopped
• 1 (19 ounce) can enchilada sauce
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 cups milk
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• sour cream
• guacamole
• tortilla chips

Steps:

1. Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
2. In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
3. Gradually whisk in the milk until mixture is smooth.
4. Pour over vegetables in slow-cooker.
5. Cover and cook on LOW heat for 6-8 hours.
6. Add cheese and stir until melted.
7. Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.