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Categories:
pinto beans tomatoes kernel corn enchilada sauce cream of chicken soup milk milk Velveeta cheese sour cream cheese onion Flour tortilla
Viewed: 38 - Published at: a year agoIngredients
- 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
Method
- 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.
