Cheese Enchilada Chowder

Serves 6
Total time: 6 hrs 25 mins

Ingredients:

• 15 oz can black beans – rinsed and drained
• 14 ½ oz can diced tomatoes – drained
• 10 oz corn
• ½ cup onion – chopped
• ½ cup chopped yellow bell peppers
• or ½ cup red bell peppers
• or ½ cup green bell pepper
• 1 jalapeno pepper – seeded & finely chopped
• 19 oz can enchilada sauce
• 10 ¾ oz can cream of chicken soup
• 2 cups milk
• 1 cup shredded Monterey jack cheese
• 1 cup shredded cheddar cheese
• Sour cream
• Guacamole
• Tortilla chips

Directions:

1. Stir into crock pot:
1. black beans
2. tomatoes
3. corn
4. onion
5. bell pepper
6. jalapeno pepper
2. Whisk together:
1. enchilada sauce
2. cream soup
3. Gradually add in milk until smooth
4. Pour the mixture into the crock pot
5. Cook on low for 6-8 hours
6. Stir in cheese 15-20 minutes before serving
7. Serve with:
1. sour cream
2. guacamole
3. broken tortilla chips 

Variation:

Vegetarian:

Use cheddar cheese soup instead of cream of chicken and poblano pepper instead of bell pepper. Add ranch seasoning packet to kick things up a notch.