While digging into some of my favorite blogs, I came across this yummy sounding enchilada chowder on Get Off Your Butt and Bake. I know the weather has been pretty hot for soup, but the fact that I basically just had to dump the ingredients into the crockpot and walk away was very, very enticing.
So the other night I made it along with some cornbread, topped it with avocado and sour cream and it was a huge hit! The hubby said it was a keeper!
Here’s what you’ll need…
1 can (15oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, drained
1pkg. (10oz) frozen whole kernel corn
1 medium onion, chopped
1 small yellow, green, or red sweet pepper, chopped
1 small jalapeno chile pepper, seeded and chopped
1 can (19oz) enchilada sauce
1 can (10 ¾ oz) condensed cream of chicken soup
2 cups milk
1 cup shredded Monterey jack cheese (4 oz)
1 cup shredded cheddar cheese (4 oz)
Optional: sour cream, guacamole, tortilla chips