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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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From BHG. A slow-cooker chowder. 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 cup chopped yellow bell peppers or 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 |
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.
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