Crock Pot Creamy Enchilada Chowder

Recipe by Sooz Cooks
READY IN: 8hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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