Description
This Slow Cooker Enchilada Soup is a hearty and flavorful vegetarian dish perfect for a cozy meal. Packed with black beans, corn, tomatoes, and a blend of enchilada sauce and spices, it simmers slowly to develop rich, comforting flavors. Easy to prepare and adaptable with optional toppings like avocado and shredded cheese, this soup makes an ideal weeknight dinner or meal prep option.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cans (14 oz each) black beans, rinsed and drained
- 2 cans (14 oz each) vegetable broth
- 1 can (10 oz) Old El Paso mild red enchilada sauce
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) corn, drained
- 1 can (4.5 oz) 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, diced
- Shredded cheese
- Chopped green onions
- Tortilla chips
- Sour cream
Instructions
- Prepare Ingredients: Dice the onion and mince the garlic. Rinse and drain the black beans thoroughly to remove excess sodium and preserve texture.
- Combine in Slow Cooker: Add the diced onion, minced garlic, black beans, vegetable broth, enchilada sauce, diced tomatoes with their juice, drained corn, chopped green chiles, lime juice, ground cumin, chile powder, salt, black pepper, and chopped cilantro into the slow cooker bowl. Stir everything together to combine all flavors evenly.
- Cook the Soup: Cover the slow cooker and cook the soup on high heat for 3-4 hours or on low heat for 6-8 hours. This slow cooking process allows the flavors to meld and the soup to develop a rich taste.
- Serve: Once cooked, ladle the soup into bowls and garnish with your favorite optional toppings such as avocado, shredded cheese, chopped green onions, tortilla chips, or sour cream to add creaminess and texture.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in a freezer-safe container for up to 2 months.
- Optional Chicken Addition: To add chicken, place two chicken breasts in the slow cooker with the other ingredients. Once the cooking time is complete, shred the chicken with two forks and stir it back into the soup.
Notes
- This easy and healthy crockpot soup is perfect for a chilly day and makes a delicious vegetarian meal.
- Customize with toppings to balance the flavors and add texture.
- The soup keeps well refrigerated and freezes beautifully, making it ideal for meal prep.
- Adding chicken provides extra protein if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
