Crock Pot Creamy Enchilada Chowder - cooking recipe

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

Preparation

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.