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Cheese Enchilada Chowder

Cheese Enchilada Chowder


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 chopped yellow, green or red sweet pepper

1 small jalapeno pepper, seeded, if desired, and finely chopped

1 19-ounce can enchilada sauce

1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup

2 cups milk

1 cup shredded Monterey Jack cheese (4 ounces)

1 cup shredded cheddar cheese (4 ounces)

dairy sour cream (optional)

guacamole (optional)

tortilla chips, coarsely broken (optional)


1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalape?o 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.


2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in Monterey Jack and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.


Serves 6. 374 calories, 37 grams carb.


This makes a great party stew, since it’s tasty and festive looking. Set it on a buffet table next to bowls, spoons and toppings.



Comments on: "Cheese Enchilada Chowder" (1)

  1. Thanks for visiting my site! Freezer Friday sounds like something I need to do! I will be checking it out each week……I hope I can join in soon!

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