Cheese Enchilada Chowder Recipe
Description
Savor the delightful flavors of this Cheese Enchilada Chowder, a perfect dish for chilly evenings or any gathering. This creamy, comforting chowder combines the richness of cheese, the heartiness of black beans, and the freshness of vegetables, creating a satisfying meal that everyone will love. Whether you’re serving it as a main course or a hearty side, this chowder is sure to impress your family and friends.
Cook Time
- Preparation Time: 25 minutes
- Cooking Time: 6 hours
- Total Time: 6 hours 25 minutes
Recipe Category
Chowders
Keywords
Cheese, Black Beans, Beans
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 can | black beans |
| 1 can | diced tomatoes |
| 1 bag | frozen whole kernel corn |
| ½ cup | onion, chopped |
| ½ cup | red bell peppers, chopped |
| 1 | green bell pepper, chopped |
| 1 cup | milk |
| 1 cup | monterey jack cheese, shredded |
| 1 cup | cheddar cheese, shredded |
| 1 cup | sour cream |
| 1 bag | tortilla chips |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 414.9 |
| Total Fat | 18.7 g |
| Saturated Fat | 10.4 g |
| Cholesterol | 52 mg |
| Sodium | 1399 mg |
| Total Carbohydrates | 43.1 g |
| Dietary Fiber | 8.5 g |
| Sugars | 8.9 g |
| Protein | 21.7 g |
Instructions
-
Combine the Vegetables: In a 4-quart slow cooker, add the black beans, diced tomatoes, frozen corn, chopped onion, chopped red bell peppers, and chopped green bell pepper. Stir to combine all the ingredients evenly.
-
Prepare the Sauce: In a separate mixing bowl, combine the enchilada sauce and cream soup, whisking them together until well blended.
-
Add the Milk: Gradually whisk in the milk to the enchilada sauce mixture until it becomes smooth and creamy, ensuring there are no lumps.
-
Combine Sauces and Vegetables: Pour the creamy mixture over the vegetable blend in the slow cooker. Gently stir to coat all the ingredients with the sauce.
-
Cook the Chowder: Cover the slow cooker and set it to LOW heat. Allow the chowder to cook for 6 to 8 hours, giving the flavors ample time to meld and develop.
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Add the Cheese: About 30 minutes before serving, add the shredded monterey jack and cheddar cheeses to the slow cooker. Stir well until the cheeses are melted and incorporated into the chowder.
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Serve: Ladle the hot Cheese Enchilada Chowder into individual serving bowls. For a delightful finish, top each serving with a dollop of sour cream, a sprinkle of guacamole, and a handful of broken tortilla chips for added crunch.
Tips for Serving
This chowder pairs wonderfully with a side of warm tortillas or crusty bread, and you can customize the toppings with your favorites such as diced avocados, fresh cilantro, or sliced jalapeños for an extra kick.
Final Thoughts
Enjoy this hearty and flavorful Cheese Enchilada Chowder that not only warms the soul but also satisfies the taste buds. Perfect for gatherings or a cozy night in, this dish is bound to become a favorite in your recipe repertoire.
This rewritten recipe for Cheese Enchilada Chowder is designed to be engaging and informative, ensuring it meets the criteria for inclusion on your “Love With Recipes” site while providing a satisfying cooking experience for your readers.
