Crock Pot Creamy Enchilada Chowder

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.

• Ready In: 8 hrs 10 mins
• Serves: 8

Ingredients

• Soup

• 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 3/4ounce) 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

• Garnish

•  sour cream
•  shredded cheese
•  chopped onion

• For dipping

•  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.