Cheese Enchilada Chowder Recipe

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Cheese Enchilada Chowder
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.91 Kcal (1231 kJ)
Calories from fat 170.91 Kcal
% Daily Value*
Total Fat 18.99g 29%
Cholesterol 58.58mg 20%
Sodium 404.16mg 17%
Potassium 323.55mg 7%
Total Carbs 11.68g 4%
Sugars 6.4g 26%
Dietary Fiber 1.53g 6%
Protein 18.2g 36%
Vitamin C 20.4mg 34%
Vitamin A 0.8mg 26%
Iron 7.2mg 40%
Calcium 543.4mg 54%
Amount Per 100 g
Calories 147.74 Kcal (619 kJ)
Calories from fat 85.91 Kcal
% Daily Value*
Total Fat 9.55g 29%
Cholesterol 29.45mg 20%
Sodium 203.16mg 17%
Potassium 162.63mg 7%
Total Carbs 5.87g 4%
Sugars 3.22g 26%
Dietary Fiber 0.77g 6%
Protein 9.15g 36%
Vitamin C 10.3mg 34%
Vitamin A 0.4mg 26%
Iron 3.6mg 40%
Calcium 273.2mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
  • 8

Good Points

  • saturated fat free

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