If you’re craving something hearty, comforting, and effortlessly delicious, you’ve got to try this Slow Cooker Enchilada Soup Recipe. I absolutely love how this soup brings together bold Mexican-inspired flavors with the ease of slow cooking — it’s like cozying up with your favorite meal, but without the fuss. Whether you’re new to the slow cooker game or a seasoned pro, this recipe will quickly become one of your go-to weeknight favorites. Keep reading because I’m sharing all my tips to make it perfect every time!
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: You just toss everything in and let it do the work while you get on with your day.
- Rich, Flavor-Packed Bowl: The combination of enchilada sauce, cumin, and chiles creates a comforting depth that fills the kitchen with amazing aromas.
- Healthy and Hearty: With black beans, veggies, and spices, it’s a filling meal that doesn’t rely on meat, perfect for any diet.
- Super Versatile: You can add chicken, customize toppings, or tweak spice levels to make it your own.
Ingredients You’ll Need
The beauty of this Slow Cooker Enchilada Soup Recipe is in the simple, wholesome ingredients that blend beautifully. Most of these you probably already have in your pantry or fridge, and they come together easily to create a comforting, flavorful bowl.
- Yellow onion: Adds a sweet depth when cooked — diced small so it softens perfectly in the slow cooker.
- Garlic cloves: Minced for that burst of savory warmth that sneaks into every bite.
- Black beans: Rinsed and drained to keep things fresh without excess sodium or starch.
- Vegetable broth: The soup base, rich but light, letting the enchilada sauce shine through.
- Old El Paso mild red enchilada sauce: The heart of this recipe — makes the soup irresistibly saucy and flavorful.
- Diced tomatoes: With juices to add acidity and freshness that balances the spices.
- Corn: Drained, for little bursts of sweetness and texture.
- Old El Paso chopped green chiles: Adds gentle heat without overpowering – can tweak this depending on your spice tolerance.
- Fresh lime juice: Brightens and lifts all the flavors, added right at the end for freshness.
- Ground cumin, chile powder, salt, black pepper: The spice blend that gives it that classic Mexican-inspired warmth and slight kick.
- Chopped cilantro: Stirred in at the end for a fresh herbal note that I absolutely adore.
- Optional toppings: Avocado, shredded cheese, chopped green onions, tortilla chips, sour cream – these bring texture and indulgence that your family will rave about.
Variations
I like to keep this Slow Cooker Enchilada Soup Recipe flexible so you can make it really your own. Over time, I’ve experimented with different add-ins and toppings that make it exciting every time I serve it.
- Add Shredded Chicken: When I want some extra protein, I toss in two chicken breasts at the start; once the soup’s done, I shred them right in the crockpot — my family can’t get enough of that hearty twist.
- Spice it Up: If you love heat, throw in extra diced green chiles or a pinch of cayenne pepper — I learned this trick after making it too mild for my spice-loving husband!
- Make it Vegan: Just stick to vegetable broth and skip the cheese and sour cream toppings, or swap for vegan cheese and coconut sour cream.
- Seasonal Veggies: Sometimes I add diced zucchini or bell peppers to sneak in extra veggies without changing the flavor too much.
How to Make Slow Cooker Enchilada Soup Recipe
Step 1: Toss It All In and Stir
Start by adding your diced onion and minced garlic into the slow cooker, then pour in rinsed black beans, vegetable broth, enchilada sauce, diced tomatoes (with their juice), corn, chopped green chiles, and the spices. Give everything a good stir — this little mixing step helps distribute flavor evenly so every spoonful tastes amazing.
Step 2: Slow Cook to Perfection
Set your slow cooker on low for 6 to 8 hours, or on high for 3 to 4 hours. I usually choose low because it lets the flavors deepen gradually — you’ll notice the house starts smelling incredible! Just don’t rush this part; slow is where the magic happens.
Step 3: Finish with Fresh Lime and Cilantro
Right before serving, stir in fresh lime juice and chopped cilantro to brighten the rich soup. These fresh elements take the flavor from good to wow. Taste and adjust salt or pepper if needed — I usually find it needs a final pinch to pop.
Step 4: Serve and Top to Your Heart’s Content
Ladle the hot soup into bowls and let everyone top with their favorites — avocado, shredded cheese, green onions, crispy tortilla chips, or a dollop of sour cream are all winners in my book.
Pro Tips for Making Slow Cooker Enchilada Soup Recipe
- Don’t Skip the Rinse: Rinsing black beans cuts the starchiness and keeps the broth from getting too thick or sticky.
- Lime Juice at the End: Adding lime juice right before serving preserves its bright flavor and keeps the soup fresh-tasting.
- Use Mild Enchilada Sauce First: If you’re unsure about spice levels, go mild — you can always add heat with toppings like hot sauce.
- Avoid Overcooking Aromatics: If you like a stronger onion or garlic flavor, you can sauté them first for a few minutes before adding to the slow cooker, but it’s not necessary for great flavor.
How to Serve Slow Cooker Enchilada Soup Recipe
Garnishes
I’m all about loading my bowl with avocado slices, a generous handful of shredded cheddar cheese (it melts beautifully), chopped green onions for crunch, and a sprinkle of fresh cilantro. A crisp handful of tortilla chips on the side or crushed on top adds that delightful salty crunch that my family fights over.
Side Dishes
This soup pairs gorgeously with a warm cornbread muffin — trust me, it’s perfect for mopping up every last drop. I also like a simple side salad with a vinaigrette to balance the rich soup flavors.
Creative Ways to Present
For a fun twist at dinner parties, I sometimes serve this soup in mini bread bowls or even in colorful mini crockpots to keep it warm while everyone digs in. You can dress it up with layered toppings like diced jalapeños, cotija cheese, or a drizzle of chipotle crema for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
I like to store leftover soup in airtight containers in the fridge, and it stays fresh for up to 5 days. It tastes even better the next day once those flavors have had time to mingle.
Freezing
This soup freezes beautifully! I freeze it in portion-sized containers so I can thaw exactly what I need for a quick weeknight meal. Just be sure to leave some space for expansion and add fresh toppings after reheating since some toppings don’t freeze well.
Reheating
I reheat leftover soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking and to warm it evenly. You can also microwave it in a microwave-safe bowl, just make sure to cover it partially to avoid splatters and stir every minute or so.
FAQs
-
Can I add meat to the Slow Cooker Enchilada Soup Recipe?
Absolutely! Adding cooked or raw shredded chicken is a popular variation. If adding raw chicken breasts, just place them in at the start with the other ingredients and shred after cooking. Ground beef or turkey can also work if pre-cooked and added toward the end.
-
Is this recipe gluten-free?
Yes, this Slow Cooker Enchilada Soup Recipe is naturally gluten-free as long as you use gluten-free enchilada sauce and broth. Always check labels to be sure, especially if you’re cooking for sensitive diners.
-
Can I use canned beans other than black beans?
Definitely! While black beans give this soup an earthy flavor that I love, navy or pinto beans can also work well. Just rinse and drain them before adding to avoid excess starch.
-
How spicy is this Slow Cooker Enchilada Soup Recipe?
The recipe uses mild enchilada sauce and a small amount of green chiles, so it has a gentle warmth without too much heat. You can adjust the spice by adding more chiles, cayenne, or hot sauce, depending on your preference.
Final Thoughts
I still remember the first time I tried this Slow Cooker Enchilada Soup Recipe—how the flavors melded perfectly after hours of slow cooking, and how my whole family went crazy for it. It’s one of those recipes you can rely on to bring everyone around the table and warm their hearts (and bellies). If you’re looking for an easy, adaptable soup that feels cozy and special, this recipe is a winner every time. Trust me, once you try it, it’ll become a staple in your meal rotation too!
Print
Slow Cooker Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Slow Cooker Enchilada Soup is a hearty and flavorful dish perfect for chilly days. Combining black beans, enchilada sauce, vegetables, and spices, it simmers slowly to develop rich Mexican-inspired flavors. Easy to prepare and suitable for vegetarians, it can be served with optional toppings like avocado, cheese, and tortilla chips for a customizable meal.
Ingredients
Soup Ingredients
- 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 slices
- Shredded cheese
- Chopped green onions
- Tortilla chips
- Sour cream
Instructions
- Prepare Ingredients: Dice the yellow onion and mince the garlic cloves. Rinse and drain the black beans to remove excess sodium and liquid.
- Add Ingredients to Slow Cooker: Place the diced onion, minced garlic, black beans, vegetable broth, mild red enchilada sauce, diced tomatoes with juice, drained corn, chopped green chiles, fresh lime juice, ground cumin, chile powder, salt, black pepper, and chopped cilantro into the slow cooker bowl.
- Cook the Soup: Stir all the ingredients to combine evenly. Cover the slow cooker and cook on high heat for 3 to 4 hours or on low heat for 6 to 8 hours, allowing the flavors to meld and soup to heat through.
- Serve and Garnish: Once cooked, ladle the soup into bowls. Add optional toppings such as avocado slices, shredded cheese, chopped green onions, tortilla chips, and sour cream to suit your taste preferences.
- Storage Tips: Store any leftovers in the refrigerator for up to 5 days or freeze in airtight freezer containers for up to 2 months. If preferred, add two chicken breasts before cooking; shred the cooked chicken with forks once done for added protein.
Notes
- This easy and healthy slow cooker soup is ideal for warming up on a cold day.
- Customize your soup by adding your favorite toppings like avocado, cheese, or sour cream.
- You can add cooked shredded chicken to the soup for a meat option.
- The soup keeps well refrigerated for up to 5 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 620mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
