Crock Pot Creamy Enchilada Chowder
490 mins (prep 10, cooking 480)
16 ingredients
8 servings
Easy and delicious for a chilly winter night. Serve with hot flour tortillas to dip into the soup and you have a complete meal. UPDATE: I have never made this soup with the half and half - only the milk and Chef #192332 suggested that the half and half might curdle during cooking, so it should be added with the cheese at the end.

Categories:  crock-pot , chowders , equipment , soups-&-stews ,
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Serving Size (204.97 g)
Servings 8
Amount per Serving
Calories 262.06 Calories from Fat 92.52
% Daily Value *
Total Fat 10.28g 126.5%
Saturated Fat 6.68g 267.3%
Trans Fat 0.0 %
Cholesterol 45.11mg 120.28%
Sodium 1849.22mg 616.41%
Total Carbohydrate 23.58g 62.87%
Dietary Fiber 1.69 g 53.98%
Sugars 20.06 g %
Protein 18.79g 300.65%
Vitamin A 1349.57IU% Vitamin C 3.16mg%
Calcium 534.11mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pinto beans, frozen whole kernel corn, cream of chicken soup, shredded cheese, chopped onion