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Slowcooker Tex Mex Enchilada Chowder
Course
Soup
Cuisine
Mexican
Keyword
crockpot, enchilada soup, slow cooker
Prep Time
5
minutes
Cook Time
3
hours
Total Time
3
hours
5
minutes
Servings
4
servings
Calories
435
kcal
Author
Cindy Gordon (Vegetarian Mamma)
Ingredients
1
can black beans
rinsed and rained
1
can diced tomatoes
1 10
oz
package of frozen corn
1
c
chopped onion
1
c
bell pepper
diced
15
oz
Tex Mex Enchilada Sauce
2
c
vegetable broth
1/2
c
sour cream
2
c
Monterey Jack cheese
shredded
Optional Toppings: crumbled tortillas
guac, cilantro
Instructions
In your crockpot mix together: beans, tomatoes, corn, onion, peppers,enchilada sauce and vegetable broth.
Cook on high for 3 hours or low for 6 hours.
When chowder is done, turn off heat. Add in sour cream and cheese. Stir to mix.
Add topping if you wish and ENJOY!
Notes
Can I Add Chicken To This Soup Recipe?
You absolutely could. You could add shredded cooked chicken to this recipe.
Nutrition
Calories:
435
kcal
|
Carbohydrates:
38
g
|
Protein:
20
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
65
mg
|
Sodium:
1869
mg
|
Potassium:
586
mg
|
Fiber:
6
g
|
Sugar:
18
g
|
Vitamin A:
3065
IU
|
Vitamin C:
67
mg
|
Calcium:
497
mg
|
Iron:
3
mg