Chicken Enchilada Chowder

Ingredients

• 15 oz black beans 
• 14.5 oz canned tomatoes diced fire roasted ()
• 0.5 C onion chopped
• 0.5 C and orange peppers yellow chopped
• 19 oz enchilada sauce 
• 19 oz enchilada sauce 
• 2 oz cream of chicken soup 
• 2 C milk 
• 14.8 oz corn 
• 4 oz to 2 chilies slit green chopped ()
• 6 servings jalapeno chopped
• 2  chicken breast boneless skinless
• 1 C monterrey jack cheese shredded ()
• 1 C cheddar cheese shredded ()
• 6 servings cream sour
• 6 servings tortilla chips 

Equipment

• bowl
• ladle
• whisk
• slow cooker

Directions

1. In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth.
2. Lay the chicken on top of the veggie mixture and top with the soup mixture, cover and cook on low for 6-8 hours or on high for 3-4 hours. When the chowder is ready pull out the chicken and shred the meat, then place the meat back into the slow cooker and stir in the cheese.
3. Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.