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 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
-
1/2 cup red bell peppers or 1/2 cup green bell pepper
Instructions
- Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
- In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
- Gradually whisk in the milk until mixture is smooth.
- Pour over vegetables in slow-cooker.
- Cover and cook on LOW heat for 6-8 hours.
- Add cheese and stir until melted.
- Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.