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
Scale
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
