A hearty and creamy chowder packed with beans, vegetables, and cheese, perfect for a comforting meal.
Combine the black beans, diced tomatoes, corn, onion, and bell peppers in the slow cooker.
Chop the vegetables evenly to ensure they cook uniformly.
In a mixing bowl, whisk together the milk, cumin, paprika, salt, and black pepper.
Use a whisk to fully incorporate the spices into the milk for an even flavor.
Pour the milk mixture over the vegetables in the slow cooker.
Ensure the milk mixture covers the vegetables for even cooking.
Cover and cook on low heat for 6-8 hours.
Avoid opening the slow cooker during cooking to maintain a consistent temperature.
Stir in the cheeses until melted and well combined.
Add the cheese gradually to prevent clumping.
Serve the chowder hot, topped with sour cream and crushed tortilla chips.
Garnish each bowl individually to suit personal preferences.
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