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Crock Pot Creamy Enchilada Chowder

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“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:
8hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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