Cheese Enchilada Chowder (Stew)

Q. What makes it a chowder?

A. The milk or cream in a recipe.

Need a new stew recipe, this is a great cook it and leave it recipe.

Start your day with ease while this delicious Chowder cooks in your Slow Cooker.

On the Table to enjoy with no stress….

1 15oz. Can of black beans, rinsed and drained
1 14.5oz. can of diced tomatoes, drained
1 10oz. Package of frozen corn
1/2 cup of chopped yellow onion
1/2 cup of chopped red, yellow and green sweet peppers
1 small jalapeño chili, seeded an finely chopped ( optional )
1 10oz. Can of enchilada sauce
1 10oz. Can of condensed cream of chicken soup
1 cup of milk
1 cup of shredded Monterey cheese ( 4oz. )
Sour Cream for garnish ( optional )
Guacamole ( optional )
Tortilla strips ( optional )

In a 3- 5 quart slow cooker, add the beans, tomatoes, corn, onions, peppers and jalapeño.
In a large bowl whisk the enchilada sauce and soup.
Gradually add the milk and whisk till smooth, pour over the other ingredients in your cooker.

Cover, cook on low for 6-8 hours or on high for 3-4 hours.
Stir in shredded cheese until
Melted, top with extra upon serving.
Add a dollop of cream cheese on top, guacamole and tortilla chips. All optional but makes this a great fun Meal!!


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