Crock Pot Creamy Enchilada Chowder Recipe

Name: Crock Pot Creamy Enchilada Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 3/4 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; Garnish; sour cream; shredded cheese; chopped onion; For dipping; flour tortilla

Servings: persons

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 3/4 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
Garnish
sour cream
shredded cheese
chopped onion
For dipping
flour tortilla

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.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Crock Pot Creamy Enchilada Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Creamy Enchilada Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions