A delicious and hearty chowder with Tex-Mex flavors, perfect for a comforting meal.
Combine the pinto beans, diced tomatoes, and frozen corn in the slow cooker.
Using canned beans and frozen corn saves time and ensures consistent results.
In a mixing bowl, whisk together the enchilada sauce and cream of chicken soup until smooth.
Whisking the sauce separately ensures a smooth consistency.
Gradually stir in the milk and half-and-half into the sauce mixture.
Adding the dairy gradually prevents curdling.
Pour the sauce mixture over the bean and corn mixture in the slow cooker.
Ensure the sauce evenly covers the ingredients for uniform cooking.
Cover and cook on low heat for 6-8 hours.
Cooking on low heat allows the flavors to meld beautifully.
Add the processed cheese and stir until melted. Turn the slow cooker to high and cook for an additional 30 minutes.
Stirring occasionally helps the cheese melt evenly.
Serve the chowder hot in bowls, topped with sour cream, chopped onion, and accompanied by flour tortillas.
Warm the tortillas before serving for the best texture.
