Cheese Enchilada Chowder Recipe

Directions:

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.