Cheese Enchilada Chowder Recipes

CROCK POT CREAMY ENCHILADA CHOWDER

Crock Pot Creamy Enchilada Chowder image

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.

Provided by Sooz Cooks

Categories Chowders

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 407.2, Fat 21.2, SaturatedFat 11.6, Cholesterol 63.3, Sodium 1918, Carbohydrate 38, Fiber 6.3, Sugar 6, Protein 18.3

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