[Chicken and Cheese Enchilada Chowder Recipe]

Okay so I made this last weekend and I loooved it! Unfortunatly Cameron wouldnt even try it because he isnt a fan of soup :( but it was delish!
I made a couple of changes to my recipe though - like I didnt use any of the peppers and I used 1 1/2 cans of the big cans of enchilada sauce to make it extra enchiladay lol. And then I put a spoon full of sour cream in my bowl and topped with tortilla strips and it was awesome! I will most definatly be making it again!

Chicken and Cheese Enchilada Chowder
Makes 6 servings

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup. (I boiled my chicken and then cut into cubes - then added it to the soup after it had been cooking all day)

Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Enjoy :)