The cool front is here, my friends, and I really think you'll like my Chicken Enchilada Chowder! It's hearty and heart-warming!

CHICKEN ENCHILADA CHOWDER

2 tablespoons butter

2 tablespoons olive oil

½ cup onion, chopped

1 cup each of:  Milk, water & chicken broth

1 (15-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, drained

1 small bag frozen corn kernels

1 (10-ounce) can enchilada sauce

1 small can cream of chicken soup

2 cups shredded cooked chicken

1 teaspoon each of cumin, salt and pepper (add more if needed)

1 tablespoon Siratcha or your favorite hot sauce

1 cup shredded Pepper jack cheese

Additional cheese, sour cream, avocado and tortilla chips for topping chowder, if desired

In a large pot, brown the onion in the butter and olive oil for about 6 minutes.  Add all remaining ingredients except the cheese and simmer on low for 1 hour.  Just before serving, stir in Pepper jack cheese until melted.  Place in a bowl, and top the chowder with additional cheese, sour cream, avocado and tortilla chips, if desired.