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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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A hearty chowder that's easy to make, and is good either for a simple supper at home, or for a party stew. Just set the chowder on a buffet table next to bowls, spoons and toppings. You could add cubed cooked chicken to this if you prefer a meat ingredient. Read more . Serve with tortilla chips on the side. Ingredients:
1 15-ounce can black beans, rinsed and drained |
1 14-1/2-ounce can diced tomatoes, drained (i use the kind with green chiles in them) |
1 10-ounce package frozen whole kernel corn |
1/2 chopped onion |
1/2 cup chopped yellow, green or red sweet pepper |
1 small jalapeno pepper, finely chopped |
1 19-ounce can enchilada sauce |
1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom if you don't want any meat at all) |
2 cups milk |
1 cup shredded monterey jack cheese (4 ounces) |
1 cup shredded cheddar cheese (4 ouncees) |
dairy sour cream (optional) |
guacamole (optional) |
Directions:
1. In a slow cooker, combine beans, tomatoes, frozen corn, onion, sweet pepper and jalapeno pepper. In a large mixing bowl whisky together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and stir it up.
2. Cover: cook on low-heart setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Sir in the cheeses until melted. Ladle into bowls and top with guacamole and sour cream, if desired.
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