Cheese Enchilada Chowder Recipe

Name: Cheese Enchilada Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 cup red bell peppers or 1/2 cup green bell pepper; 1 jalapeno pepper, seeded, and finely chopped; 1 (19 ounce) can enchilada sauce; 1 (10 3/4 ounce) can cream of chicken soup; 2 cups milk; 1 cup shredded monterey jack cheese; 1 cup shredded cheddar cheese; sour cream; guacamole; tortilla chips

Servings: persons

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 1/2 cup red bell peppers or 1/2 cup green bell pepper
1 jalapeno pepper, seeded, and finely chopped
1 (19 ounce) can enchilada sauce
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream
guacamole
tortilla chips

1
Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
2
In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
3
Gradually whisk in the milk until mixture is smooth.
4
Pour over vegetables in slow-cooker.
5
Cover and cook on LOW heat for 6-8 hours.
6
Add cheese and stir until melted.
7
Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Cheese Enchilada Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Enchilada Chowder

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