Recipe by Sooz Cooks
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.
Top Review by MrsKnox2016
Oh yum, I love it when fall arrives and "soup weather" begins! I brought this chowder in my crockpot for lunch for some of us in my workplace and we really enjoyed it. I too added about 5 oz of cooked chicken breast, diced up and thought it had just the right amount of heat to it. Very filling, I just wish it was a little thicker than the end result. I think next time I'll cut the milk in half, then add more as needed. Thanks for the delish recipe!
- 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 See How It's Made
- 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.