Slow Cooker Enchilada Soup

By Alexandra Caspero on September 14, 2018
Vegetarian or vegan, this enchilada soup is a must-make for winter nights.
Serves 6

Slow Cooker Enchilada Soup! Thick, creamy and packed with flavor. So simple and made in the slow cooker.

Break out your slow cooker, it’s time for a cozy dinner! I’m so excited for the return of soup season; it’s one of my favorite weeknight meals, especially with how easy they are to make in a slow cooker. This one couldn’t be simpler or more delicious. If you love enchiladas, then you are going to love this enchilada soup. All the flavors with a fraction of the work.

It’s no secret that we love spicy food. I’ve got a heavy hand for cayenne and fresh peppers and both show up in this recipe. To tame the heat, I’m topping the soup with a dollop of lime yogurt, the perfect contrast for the bold flavors.

In fact, I think that’s the best part of eating spicy food- the yin and yang of heat with a cooling sauce. A spoonful of this rich, spicy stew with a drizzle of creamy lime cremé on top is an explosion of flavor and texture.

slow cooker enchilada soup

How to make this Vegetarian Slow Cooker Enchilada Soup

The best part of about this enchilada soup is that you can dump everything into the slow cooker and that’s it. I love simple meals like this, and one of the reason I’m such a big fan of my slow cooker. Open everything, throw in the slow cooker and by evening, dinner is ready. 

For the lime yogurt sauce, whisk together plain yogurt (regular or dairy-free) with a little lime juice, then drizzle over the hot soup before serving. We also love this topped with crunchy tortilla chops, shredded cheese and sliced scallions. 

Can you make this on the stove-top?

To make this on the stove-top, sauté the onion and jalapeño in olive oil until tender and soft. From there, add the sweet potatoes and dried seasonings and sauté another few minutes. Add in the rest of the ingredients except for the yogurt and lime juice. Simmer over low heat for 45-60 minutes until hot. Season to taste, as needed. 

Serve warm with lime yogurt sauce on top. 

 

slow cooker vegetarian enchilada soup

More Slow Cooker Soup Recipes:

Slow Cooker Vegetable Soup
Slow Cooker Taco Soup
Slow Cooker Butternut Squash Soup
Slow Cooker Tomato Soup
Slow Cooker Lentil Lasagna Soup
Slow Cooker Vegetable Chowder

If you make this recipe, make sure to come back to leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes makes my day. 

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Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: soup, slow cooker, vegetarian
  • Method: slow cooker
  • Cuisine: American, Mexican Inspired
  • Diet: Vegetarian

Description

Slow Cooker Enchilada Soup! This vegetarian soup is SO incredibly delicious, you’ve gotta try it. So simple and made in the slow cooker.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: soup, slow cooker, vegetarian
  • Method: slow cooker
  • Cuisine: American, Mexican Inspired
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: soup, slow cooker, vegetarian
  • Method: slow cooker
  • Cuisine: American, Mexican Inspired
  • Diet: Vegetarian
Scale

Ingredients

  • 1 cup vegetable broth
  • 2 cups red enchilada sauce (or one batch of my homemade recipe)
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14 ounce) can pinto beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chilies
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 jalapeno, seeded and chopped
  • 1 large sweet potato, diced
  • 1 1/2 teaspoons ground cumin
  • 1/41/2 teaspoon ground cayenne (depending on spice level)
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or more/less to taste
  • 2 teaspoons fresh lime juice
  • 1/2 cup plain yogurt, regular or dairy-free
  • Optional garnishes: chopped fresh cilantro, avocado, shredded cheese, tortilla chips

Instructions

  1. Place all ingredients except for the lime juice and yogurt in the base of a slow cooker and cook on high for at least 4 hours.
  2. Remove 1 ½ cups of the soup, trying to get as much of the liquid as possible and place in a blender. Puree on high until creamy, then place back in the slow-cooker.
  3. Before serving, combine the lime juice and yogurt together. Laddle the soup into bowls and stir in the lime yogurt.
  4. Garnish with preferred toppings. We love this with shredded cheese and crushed tortilla chips.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Beck
      October 6, 2018 AT 1:59 pm

      Amazing recipe indeed! My entire family LOVED this recipe; we know we will be making this one over and over again.