CROCK POT CREAMY ENCHILADA CHOWDER

Crock Pot Creamy Enchilada Chowder image

Provided by Sooz Cooks

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pinto beans, rinsed and drained
1 (10 ounce) can rotel, mexican festival tomatoes, drained (or other chopped tomatoes with green chilies)
1 (10 ounce) package frozen whole kernel corn
1 (28 ounce) can enchilada sauce
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk
1 cup half-and-half (or use another cup of milk if you don't want to use half and half, I always use only milk)
16 ounces Velveeta cheese, cubed
sour cream
shredded cheese
chopped onion
flour tortilla

Steps:

Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
Gradually stir in the milk, mixing until smooth.
Pour over bean/corn/tomato mix in crockpot.
Cover and cook on low heat for 6-8 hours.
If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.

Nutrition Facts : Calories 407.2, Fat 21.2, SaturatedFat 11.6, Cholesterol 63.3, Sodium 1918, Carbohydrate 38, Fiber 6.3, Sugar 6, Protein 18.3