Crock Pot Creamy Enchilada Chowder |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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Easy and delicious for a chilly winter night. Serve with hot flour tortillas to dip into the soup and you have a complete meal. UPDATE: I have never made this soup with the half and half - only the milk and Chef #192332 suggested that the half and half might curdle during cooking, so it should be added with the cheese at the end. Ingredients:
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 |
Directions:
1. Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
2. In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
3. Gradually stir in the milk, mixing until smooth.
4. Pour over bean/corn/tomato mix in crockpot.
5. Cover and cook on low heat for 6-8 hours.
6. 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.
7. 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.
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