Southwestern Cheesy Enchilada Chowder
Warm up with this comforting and creamy Southwestern Cheesy Enchilada Chowder. A perfect blend of black beans, diced tomatoes, sweet corn, vibrant bell peppers, and a touch of heat from jalapenos, all simmered in a rich cheesy and slightly spicy enchilada broth. This chowder is topped with your favorite Tex-Mex toppings like sour cream, guacamole, and crunchy tortilla chips for an irresistible dish that will please any crowd.
6
Servings
400
Calories
14
Ingredients
Ingredients
black beans
15 ounces (rinsed and drained)
diced tomatoes
14.5 ounces (drained)
frozen whole kernel corn
10 ounces (none)
onion
1/2 cup (chopped)
bell pepper
1/2 cup (chopped, can be red or green)
jalapeno pepper
1 (seeded and finely chopped)
enchilada sauce
19 ounces (none)
cream of chicken soup
10.75 ounces (none)
milk
2 cups (none)
monterey jack cheese
1 cup (shredded)
cheddar cheese
1 cup (shredded)
sour cream
to taste (for topping)
guacamole
to taste (for topping)
tortilla chips
to taste (broken for topping)
Instructions
1
In a 4-quart slow-cooker, combine black beans, diced tomatoes, frozen corn, chopped onion, bell pepper, and chopped jalapeno pepper. Stir to mix all ingredients well.
2
In a separate mixing bowl, pour the enchilada sauce and cream of chicken soup. Whisk these ingredients together until they are well integrated.
3
Slowly add the milk to the bowl, whisking continuously until the mixture is smooth with no lumps.
4
Pour the blended sauce over the vegetable mixture in the slow-cooker, making sure it's fully covered.
5
Cover the slow-cooker and set it to cook on the LOW setting for 6 to 8 hours, allowing flavors to meld together.
6
Near the end of the cooking time, add shredded Monterey Jack and Cheddar cheese to the chowder and stir until the cheese is fully melted and incorporated.
7
Before serving, ladle the hot chowder into individual bowls.
8
Garnish each bowl with a dollop of sour cream, a scoop of guacamole, and a handful of broken tortilla chips, if desired.
9
Serve immediately and enjoy your delicious chowder!
Nutrition Information
47g
Carbs
20g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Southwestern Cheesy Enchilada Chowder?
It is a comforting and creamy chowder featuring black beans, corn, bell peppers, and jalapenos simmered in a cheesy, slightly spicy enchilada broth.
How many servings does this recipe provide?
This recipe yields 6 servings.
How long should I cook the chowder in a slow cooker?
The chowder should be cooked on the LOW setting for 6 to 8 hours.
What size slow cooker is recommended for this recipe?
A 4-quart slow-cooker is the recommended size for these ingredients.
What kind of beans are used in this enchilada chowder?
The recipe calls for one 15-ounce can of black beans, rinsed and drained.
Can I use different types of bell peppers?
Yes, you can use 1/2 cup of chopped bell peppers, which can be either red or green.
How many calories are in a serving of this chowder?
There are approximately 400 calories per serving.
How much protein is in each serving?
Each serving of this chowder contains 20g of protein.
What is the carbohydrate content per serving?
Each serving contains 47g of carbohydrates.
Is this recipe a good source of fiber?
Yes, it provides 7g of fiber per serving.
What type of cheese is used in the chowder?
The recipe uses 1 cup of shredded Monterey Jack cheese and 1 cup of shredded Cheddar cheese.
When should the cheese be added to the slow cooker?
The cheese should be added near the end of the cooking time and stirred until fully melted.
How do I prepare the jalapeno for this recipe?
The jalapeno should be seeded and finely chopped before being added to the slow cooker.
Should the diced tomatoes be drained?
Yes, the 14.5-ounce can of diced tomatoes should be drained before use.
What is the base of the chowder broth?
The broth is made from a combination of enchilada sauce, cream of chicken soup, and milk.
How much enchilada sauce is needed?
You will need 19 ounces of enchilada sauce.
Can I use fresh corn instead of frozen?
While the recipe specifies 10 ounces of frozen whole kernel corn, fresh corn can be used as a substitute.
How much onion is required?
The recipe calls for 1/2 cup of chopped onion.
What is the best way to ensure the sauce is smooth?
Whisk the enchilada sauce and cream of chicken soup together first, then slowly whisk in the milk to avoid lumps.
What are the recommended toppings for this chowder?
It is best served with a dollop of sour cream, a scoop of guacamole, and broken tortilla chips.
Is this chowder spicy?
It has a touch of heat from the jalapeno and enchilada sauce, but it is generally described as slightly spicy and creamy.
Can I make this recipe vegetarian?
To make it vegetarian, you would need to substitute the cream of chicken soup with a cream of mushroom or cream of celery soup.
How much milk is used in the recipe?
The recipe requires 2 cups of milk.
Does the recipe require any prep for the corn?
No, the frozen whole kernel corn can be added directly to the slow cooker without extra preparation.
What tags describe this dish?
This dish is tagged as chowder, enchilada, cheesy, southwestern, comfort food, slow-cooker, hearty, tex-mex, vegetable, and spicy.
Can this be cooked on a high setting?
The recipe specifies the LOW setting for 6-8 hours to allow flavors to meld, but you could likely cook it on HIGH for 3-4 hours if needed.
Is the cream of chicken soup condensed?
Yes, the 10.75-ounce size typically refers to a standard can of condensed cream of chicken soup.
What is the final step before serving?
The final step is to ladle the hot chowder into bowls and add your desired garnishes like sour cream and guacamole.
How many ingredients are in this recipe?
There are 14 total ingredients listed for this recipe.
Should I stir the vegetables before adding the sauce?
Yes, you should combine the beans, tomatoes, corn, onion, and peppers in the slow cooker and stir to mix them well before pouring the sauce over them.