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 onion; 2 cloves garlic; 3 black beans; 2 vegetable broth; 1 Red Enchilada Sauce; 1 diced tomatoes; 1 corn; 1 chopped green chiles; 2 tablespoons lime juice; 1 1/2 teaspoons cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup cilantro; 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 onion diced, small, yellow
2 cloves garlic minced
3 black beans 14 oz can, rinsed and drained
2 vegetable broth 14 oz can
1 Red Enchilada Sauce mild, Old El Paso, 10 oz can
1 diced tomatoes 15 oz can, with juice
1 corn 15 oz can, drained
1 chopped green chiles Old El Paso, 4.5 oz can
2 tablespoons lime juice fresh
1 1/2 teaspoons cumin ground
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cilantro chopped
avocado shredded cheese, chopped green onions, tortilla chips, sour cream, optional toppings

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Instructions

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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.