Crock Pot Creamy Enchilada Chowder

• 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.

pinto beans, tomatoes, kernel corn, enchilada sauce, cream of chicken soup, milk, milk, velveeta cheese, sour cream, cheese, onion, flour tortilla

Taken from www.food.com/recipe/crock-pot-creamy-enchilada-chowder-276614 (may not work)