Slow Cooker Enchilada Soup

Name: Slow Cooker Enchilada Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 serving
Ingredients: 1 small yellow onion; 2 cloves garlic; 3 14 oz cans black beans, rinsed and drained; 2 14 oz cans vegetable broth; 1 10 oz can Old El Paso mild red enchilada sauce; 1 15 oz can diced tomatoes, with juice; 1 15 oz can corn, drained; 1 4.5 oz can Old El Paso Chopped Green Chiles; 2 tablespoons fresh lime juice; 1 1/2 teaspoons ground cumin; 1 teaspoon chile powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped cilantro; Optional toppings: avocado

User Reviews

4.6

21 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
8
Course
Soup
Cuisine
Mexican

Slow Cooker Enchilada Soup

Iris Warren

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This easy and healthy crockpot soup is perfect for a chilly day! Serve with your favorite toppings!

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Ingredients

Servings

1 small yellow onion, diced
2 cloves garlic, minced
3 14 oz cans black beans, rinsed and drained
2 14 oz cans vegetable broth
1 10 oz can Old El Paso mild red enchilada sauce
1 15 oz can diced tomatoes, with juice
1 15 oz can corn, drained
1 4.5 oz can Old El Paso Chopped Green Chiles
2 tablespoons fresh lime juice
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped cilantro
Optional toppings: avocado shredded cheese, chopped green onions, tortilla chips, sour cream

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Instructions

Add all ingredients, except toppings, to the bowl of a slow cooker. Stir and cook for 3-4 hours on high heat or 6-8 hours on low heat.
Ladle soup into bowls and garnish with toppings.
Note-the soup will keep in the refrigerator for up to 5 days. You can freeze the soup in a freezer container for up to 2 months. If you want to add chicken to this recipe, use two chicken breasts. Shred chicken with two forks when it is done cooking.