Crockpot: Cheese Enchilada Chowder

[Erudite]

1 15 oz can black beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 14.5 oz can diced Tomatoes (I used a pint of stewed tomatoes from my garden)
1 10 oz pkg frozen whole kernal corn (I used canned corn, drained, and put it in at the end)
1/2 cup chopped onion
1/2 cup sweet pepper (I used orange)
1 small jalapeno pepper, seeded and chopped (I didn't put this in)
1 19 oz can enchilada sauce
1 10.75 can cream of chicken soup (I used c of Mushroom)
2 cups milk
1 cup shredded monterey jack chees
1 cup shredded cheddar cheese
Dairy sour cream
guacamole
tortilla chips

1. Combine black beans, tomatoes, corn, onion, peppers in the crockpot. In a large mixing bowl, whisk together enchildada souce and soup. Gradually whisk in milk until smooth. Pour souce mixture over ingredients in cooker.

2. Cover crockpot and cook on low-heat setting for 6-8 hours or on high heat setting for 3-4 hours.

3. Stir in Cheeses until melted about 20 minutes before serving. Ladle into bowls and top with topppings if desired.

(We had the chips on the side and dipped them. This soup is a chunky tomato soup in flavor, though it might be more spicy with the jalapeno. My DH and I loved it...the kids were so-so, but they're getting it again anyway!)

5 weight watchers points per 1 cup serving

[Meticulous madness]

I think this sounds really good! Thanks.

[Dia Minha]

I'm so going to try this. Thanks so much. I need crock pot recipes for Wednesdays, because we are gone all afternoon, yet need dinner on the table by 6:30, because my oldest has mutual. This looks like something my family will really enjoy.