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Slow Cooker Enchilada Soup

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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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