Rock & Roll Cheese Enchilada Chowder

Mexican soups and chowders have become my winter addiction since moving to the southwest. This recipe is very easy and even the less adventurous eaters seem to love it!

1 (19oz) can of Red Enchilada Sauce 1 (16oz) can of Black Beans; drained 1 (10oz) can of Diced Tomatoes; drained 1 (10oz) package Frozen Whole Kernel Corn 3/4 cup White Onions; chooped 3/4 cup Red Peppers; chopped 2 Jalapenos; finely chopped (adjust accordingly) 1 (12oz) can of Cream of Chicken Soup 2 cups of 1% Milk 1 cup shredded Monterey Jack Cheese 1 cup shredded Nacho or Mexican Blend cheese Sour Cream (for topping) Guacamole (for topping) Tortilla Chips (for topping)

1. Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a crock pot; stir. 2. In a mixing bowl, add the enchilada sauce and cream of chicken soup; whisk together. Then gradually whisk in the milk until smooth. 3. Pour that mixture over the mixture in slow-cooker. 4. Cover and cook on LOW for 6-8 hours. 5. Before serving add the cheese and stir until melted. 6. Put into bowls and serve with sour cream, guacamole, and broken tortilla chips as toppings. I also like Cilantro and diced onions or jalapenos.