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Nutrition Facts
Serving Size 1 (486g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup yellow bell peppers
Calories 410
Calories from Fat 179		(43%)
Amount Per Serving		%DV
	Total Fat 20.0g	30%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 1336mg		55%
Potassium 668mg		19%
Total Carbohydrate 40.7g		13%
	Dietary Fiber 7.5g	30%
	Sugars 4.6g
Protein 20.3g		40%
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April

~*~*~*Spookygirl*~*~*~

Cheese Enchilada Chowder

Recipe #89177 | 6½ hours | 25 min prep | add private note

⁽⁹⁵⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Apr 16, 2004

From BHG. A slow-cooker chowder.

SERVES 6 (change servings and units)

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 pepper or red bell pepper or 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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Browse similar recipes by category

Course > Main Dish
Course > Soups > Chowders
Main Ingredient > Beans > Black Beans
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: mitsel8

On Nov 8, 2009

I've made this several times now. My family loves it, especially my 11 year old. I sauteed the onions and peppers, because the 1st time they were too crunchy. I've also had to substitute creamed corn for the frozen corn. Delicious with or without cooked chicken. Thanks so much for the recipe!

0 people found this review helpful

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From: TreeSquirrel

On Nov 5, 2009

Yum, Yum...!!! I made this vegetarian-style by using cream of mushroom soup. It is so easy to throw together in the Crock Pot and makes a lot! The boyfriend loved it and we both agreed this was going to be made again soon! I also left out the jalapeno pepper, because I like things more mild. The boyfriend added Tabasco sauce to his bowl. Thanks for such an easy, tasty, fulfilling dish!

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From: chef FIFI

On Dec 31, 2004

I liked this soup very much, it reminds me of a soup I order at Panera bread. I didnt use the shreaded cheese, instead I added velvetta to the soup to give me a smooth cheesey soup, and I did not have enchilada sauce so I used a jarred salsa in place of it, I also did not cook this in a slow cooker, just on top of the stove and it worked out well for me. This makes alot! I froze the left overs for another time. Thanks Nurse Di for the recipe!

7 people found this review helpful

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From: Cher Jewhurst

On Oct 16, 2004

I too added some cooked chicken breast at step 1 and this was one of the best chowder recipes I've had the pleasure of making and eating. So easy to put together and so tasty. I've come to expect no less from Nurse Di's recipes. Hubby loved it said it get's 5 stars. So be it. Thanks for giving me another favorite!

7 people found this review helpful

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