Slow Cooker Enchilada Soup
Total Time
4 hours and 10 minutes
Prep Time
10 minutes
Cook Time
4 hours
Rating
4.58 out of 5 stars
(7)
Ingredients
8 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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Preparation
Step 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.
Step 2
Ladle soup into bowls and garnish with toppings.
Step 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.
Step 4
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