Crock Pot Creamy Enchilada Chowder Recipe

Posted by
Rate It!
Crock Pot Creamy Enchilada Chowder
Add your photo!



  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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.88 Kcal (929 kJ)
Calories from fat 145.68 Kcal
% Daily Value*
Total Fat 16.19g 25%
Cholesterol 30.29mg 10%
Sodium 790.48mg 33%
Potassium 111.8mg 2%
Total Carbs 11.39g 4%
Sugars 6.86g 27%
Dietary Fiber 0.18g 1%
Protein 7.51g 15%
Vitamin C 0.5mg 1%
Iron 0.1mg 1%
Calcium 242mg 24%
Amount Per 100 g
Calories 164 Kcal (687 kJ)
Calories from fat 107.68 Kcal
% Daily Value*
Total Fat 11.96g 25%
Cholesterol 22.39mg 10%
Sodium 584.27mg 33%
Potassium 82.63mg 2%
Total Carbs 8.42g 4%
Sugars 5.07g 27%
Dietary Fiber 0.13g 1%
Protein 5.55g 15%
Vitamin C 0.4mg 1%
Iron 0.1mg 1%
Calcium 178.9mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 5.8
  • 6

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top