Cheese Enchilada Chowder

ingredients

1 15oz can black Beans, rinsed and drained
1 14oz can diced tomatoes
1 10-oz pkg. frozen corn
1/2 cup chopped onion
1/2 cup chopped pepper (green, red or yellow)
1 small jalapeno, seeded and finely chopped
1 19oz can enchilada sauce
1 10oz can condensed cream of chicken soup (I used mushroom)
2 cups milk
1 cup shredded mont. Jack (I used pepper jack)
1 cup shredded cheddar
Sour cream
Guacamole
Tortilla chips

directions

1
DIRECTIONS:
2
In slow cooker, combine black Beans, tomatoes, frozen corn, onion and both peppers.
3
In lg. mixing bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour over ingredients in slow cooker.
4
Cover and cook on low 6-8 hours, or high 3-4.
5
Stir in both cheeses until melted. Ladle into bowls. Top each serving w/sour cream, guac.. and tortilla chips.

A Note from the Chef

I have many fond memories of “playing” together as kids, sailing together as we got a bit older, and seeing one another socially (though too infrequently) as adults. So happy you found someone to share your life with and I wish you and Kevin many equally fond family and friend memories. Congratulations on the wedding and i look forward to watching your future together unfold! Here are some quick and easy recipes to keep that hubby’s belly full. Much Love!

Source: Recipe lovingly provided by Laura Konegni