Chicken Enchilada Chowder

Ingredients

• •15 oz black beans
• •14½ oz tomatoes
• •½ cup onion
• •½ cup orange bell pepper
• •19 oz enchilada sauce
• •2 oz cream of chicken soup
• •2 cups milk
• •14¾ oz cream corn
• •4 oz canned green chiles
• •1 jalapeño
• •2 chicken breasts
• •1 cup monterey jack cheese
• •1 cup cheddar cheese
• •cream
• •1 tortilla chips

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Method

From foodista.com — read the original

1. 1In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth.
2. 2Lay the chicken on top of the veggie mixture and top with the soup mixture, cover and cook on low for 6-8 hours or on high for 3-4 hours. When the chowder is ready pull out the chicken and shred the meat, then place the meat back into the slow cooker and stir in the cheese.
3. 3Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.