Creamy Enchilada Chowder Delight
Warm up your chilly evenings with this creamy, hearty enchilada chowder that's packed with flavor and comfort. This easy-to-make dish features a delightful blend of pinto beans, vibrant tomatoes, and sweet corn, all simmered in a rich enchilada sauce and creamy base. Garnished with sour cream, shredded cheese, and fresh onions, this chowder serves beautifully with hot flour tortillas for dipping. Whether for a cozy family dinner or sharing with friends, this intoxicating chowder will surely become a favorite during the colder months.
8
Servings
350
Calories
12
Ingredients
Ingredients
Pinto beans
1 (15-ounce can, rinsed and drained)
Rotel tomatoes
1 (10-ounce can, Mexican festival, drained (or other chopped tomatoes with green chilies))
Frozen corn
1 (10-ounce package, whole kernel)
Enchilada sauce
1 (28-ounce can)
Cream of chicken soup
1 (10.75-ounce can)
Milk
1 (cup)
Half-and-half or additional milk
1 (cup (optional, or use another cup of milk if desired))
Velveeta cheese
16 (ounces, cubed)
Sour cream
to taste (for serving)
Shredded cheese
to taste (for serving)
Chopped onion
to taste (for serving)
Flour tortillas
as needed (for serving)
Instructions
1
In a 4-quart crock pot, add the rinsed and drained pinto beans, drained tomatoes, and frozen corn; stir to combine.
2
In a large mixing bowl, whisk together the enchilada sauce and cream of chicken soup until well blended.
3
Gradually mix in the milk until the mixture is smooth and creamy.
4
Pour the sauce mixture over the bean, corn, and tomato mixture in the crock pot, ensuring everything is evenly coated.
5
Cover the crock pot and cook on low heat for 6-8 hours, allowing the flavors to meld beautifully.
6
If using half-and-half, stir it in along with the cubed Velveeta cheese and return the lid. Increase the heat to high and cook for an additional 30 minutes to 1 hour, or until the cheese has melted completely.
7
Once ready, serve the hot chowder in individual bowls, topping with sour cream, shredded cheese, and chopped onions as desired. Place warm flour tortillas on the side for dipping into this comforting chowder.
Nutrition Information
18g
Fat
40g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Enchilada Chowder Delight?
It is a warm, hearty soup featuring pinto beans, tomatoes, and corn in a rich enchilada sauce and creamy base.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much protein is in each serving?
There are 15 grams of protein per serving.
What is the fat content of this chowder?
Each serving contains 18 grams of fat.
How many carbohydrates are in a serving?
There are 40 grams of carbohydrates per serving.
What type of beans are used in this recipe?
The recipe calls for one 15-ounce can of pinto beans.
How should the pinto beans be prepared?
The pinto beans should be rinsed and drained before being added to the crock pot.
What kind of tomatoes are recommended?
A 10-ounce can of Rotel Mexican festival tomatoes or other chopped tomatoes with green chilies is recommended.
Do I need to drain the tomatoes?
Yes, the instructions specify to drain the tomatoes before use.
What type of corn should I use?
A 10-ounce package of frozen whole kernel corn is used for this recipe.
How much enchilada sauce is needed?
The recipe requires one 28-ounce can of enchilada sauce.
What soup base is used for the creaminess?
One 10.75-ounce can of cream of chicken soup is used.
How much milk is required?
One cup of milk is added to the base mixture.
Can I add extra dairy for a creamier texture?
Yes, you can optionally add one cup of half-and-half or an additional cup of milk.
What kind of cheese is added to the soup?
The recipe uses 16 ounces of cubed Velveeta cheese.
What is the recommended cooking device?
A 4-quart crock pot is the recommended cooking vessel.
How long should the chowder cook on low heat?
The chowder should simmer on low heat for 6 to 8 hours.
When should I add the Velveeta cheese?
Add the cubed cheese after the initial 6-8 hours of cooking.
What should I do after adding the cheese and half-and-half?
Increase the crock pot heat to high and cook for an additional 30 to 60 minutes until the cheese is melted.
How do I prepare the sauce mixture?
Whisk together the enchilada sauce and cream of chicken soup, then gradually mix in the milk until smooth.
What are the suggested garnishes for this chowder?
You can top the chowder with sour cream, shredded cheese, and chopped onions.
What is recommended to serve on the side?
Warm flour tortillas are recommended for dipping into the chowder.
How many total ingredients are used?
There are 12 ingredients in this recipe including garnishes.
Is this recipe suitable for cold weather?
Yes, it is specifically described as a comforting dish for chilly evenings and winter months.
Can I substitute the Rotel tomatoes?
Yes, you can use other chopped tomatoes with green chilies as a substitute.
Do I mix the sauce before adding it to the beans?
Yes, the sauce, soup, and milk should be whisked together in a separate bowl before being poured into the crock pot.
What is the texture of this dish?
The dish is described as a creamy, rich, and intoxicatingly hearty chowder.
How do I ensure the ingredients are evenly coated?
Stir the bean, corn, and tomato mixture together, then pour the sauce mixture over them to ensure even coating.
Is this a good recipe for family dinners?
Yes, it is noted as a great option for a cozy family dinner or for sharing with friends.