Crock Pot Creamy Enchilada Chowder

READY IN: 8hrs 10mins
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!

Ingredients Nutrition


  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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