Crock Pot Creamy Enchilada Chowder

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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.

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Steps

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Place the pinto beans , tomatoes , and frozen corn in a 4-qt crock pot and mix well.

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In a large bowl combine the enchilada sauce and cream of chicken soup , mixing well to blend.

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Gradually stir in the milk , mixing until smooth.

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Pour over bean / corn / tomato mix in crockpot.

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Cover and cook on low heat for 6-8 hours.

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If using half and half add it and the cheese and stir until cheese melted.

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Turn crockpot to high and cook for another 30 minutes to 1 hour.

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Serve hot soup in individual bowls topped with sour cream , shredded cheese , and / or chopped onion as desired.

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I also serve flour tortillas on the side for dipping into the soup.

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Ingredients

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pinto beans, rotel, frozen whole kernel corn, enchilada sauce, cream of chicken soup, milk, half-and-half, velveeta cheese, sour cream, cheese, onion, flour tortilla