Cheese Enchilada Chowder
This is a great party stew that is festive and great for a group! Set the chowder on a buffet table next to bowls, spoons and toppings."To the devil with the negative reviewer; this was a great recipe to follow. I love slow cooker 'dump' recipes like this on busy days, its so easy when you just toss in cans of this n' that in =P They almost always come out tasty, too! Only things I changed was to not drain the cans, use homemade enchilada sauce, and upped the milk to 3 cups. Felt like I had to cos my crockpot is a big one and I wasn't gonna be home to watch the pot!" - Firebyrd
Yield: 6 Servings Ready in 3 hours
45 people trying soon
|15 ounceCanned black beans; , rinsed and drained|
|14 1/2 ounceCanned diced tomatoes; , drained|
|10 ounceFrozen whole kernel corn|
|1/2 cupChopped onion|
|1/2 cupChopped yellow, green or red sweet pepper|
|1 smallJalapeno pepper; , seeded, if desired, and finely chopped|
|19 ounceCanned enchilada sauce|
|10 3/4 ouncecondensed cream of chicken soup|
|1 cupShredded cheddar cheese; , 4 ounces|
|1 cupShredded Monterey Jack cheese; , 4 ounces|
|Sour cream; , optional|
|Guacamole; , optional|
|Tortilla chips; , coarsely broken, optional|
Cheese Enchilada Chowder Preparation
In a 3 1/2- to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeno pepper. In a large mixing bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cheddar and Monterey Jack cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole, and tortilla chips.
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