Cheese Enchilada Chowder

• 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 1/2 cup red bell peppers or 1/2 cup 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

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.

black beans, tomatoes, kernel corn, onion, red bell peppers, pepper, enchilada sauce, cream of chicken soup, milk, shredded monterey jack cheese, cheddar cheese, sour cream, guacamole, tortilla chips

Taken from www.food.com/recipe/cheese-enchilada-chowder-89177 (may not work)