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Slow Cooker Enchilada Soup
4.6 from 21 votes

Slow Cooker Enchilada Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Ladle soup into bowls and garnish with toppings.
  3. 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.