Enchilada Soup

By angielaine

The Zumbrunnens and us shared many a meals together on Elizabeth Lane West and every time Tobin and I make a move we hope that a family as caring and dear will be our neighbors. No one has compared (that lives that close)! We look forward to our return to Elizabeth Lane and hope the Zums are there too.

Ingredients

• 1 (15-ounce) can black beans, drained
• 1 (14-ounce) diced tomatoes, drained
• 1 (10-ounce) package frozen corn
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 small jalapeno, seeded and diced
• 1 (19-ounce) can enchilada sauce
• 1 (10-ounce) can cream of chicken soup
• 2 cups milk
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar Cheese

Preparation

Step 1

Combine first 6 ingredients in slow cooker. In separate bowl, combine enchilada sauce and cream of chicken soup, add milk and mix well. Pour into cooker. Cook on LOW 6-8 hours. Stir in cheese once done cooking.