Cheese Enchilada Chowder

I had to share this slow cooker soup with all of you because it was so simple, and went over very well at my house. Every one in my family ate it. Even Haylee and Brinley. I only used half of the jalapeno because I was worried it would be too spicy. It wasn't at all. Also, I used a red pepper. I think my kids thought they were carrots. They had no problem eating them. Also, I think the soup was yummy by itself, but I think adding some chicken to it would be yummy. Oh, and we dipped tortilla chips in it.


YOU WILL NEED:

1 can (15oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, drained
1 pkg. (10oz) frozen whole kernel corn
1 medium onion, chopped
1 small yellow, green, or red sweet pepper, chopped
1 small jalapeno chile pepper, seeded and chopped
1 can (19 oz) enchilada sauce
1 can (10 ¾ oz) condensed cream of chicken soup
2 cups milk
1 cup shredded Monterey jack cheese (4 oz)
1 cup shredded cheddar cheese (4 oz)
Optional: sour cream, guacamole, tortilla chips

DIRECTIONS:
*In a 3 ½ to 5 quart slow cooker, combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeno pepper. In a large bowl, whisk together enchilada sauce and soup, gradually whisk in milk until smooth. Pour sauce mixture over bean mixture. Cover: cook on low-heat setting for 6 to 8 or on high heatsetting for 3 to 4 hours. Prior to serving, add cheeses and stir until melted. If desired, top individual servings with sour cream, guacamole, and/or tortilla chips. Makes 6 servings.


This recipe is from the blog Get off your butt and bake.