Slow Cooker Enchilada Soup

If you’re craving something warm, comforting, and packed with bold flavors, this Slow Cooker Enchilada Soup is exactly what you need. It’s an effortless, all-in-one meal that captures the essence of classic enchiladas in a cozy, spoonable form. With a vibrant mix of black beans, corn, diced tomatoes, and enchilada sauce simmering low and slow, this soup is perfect for busy weeknights or a relaxed weekend dinner. Plus, it’s versatile and easy to customize with your favorite toppings.

Why This Recipe is a Keeper

This Slow Cooker Enchilada Soup has quickly become a staple in my recipe rotation, and here’s why:

• Hands-off cooking: Just toss everything in the slow cooker and let it work its magic while you go about your day.
• Flavor-packed: The combination of enchilada sauce, cumin, and chili powder creates a rich, smoky base that’s bursting with southwestern flair.
• Hearty and satisfying: Black beans, corn, and diced tomatoes make this soup filling without feeling heavy.
• Customizable toppings: From creamy avocado to crunchy tortilla chips, you get to make each bowl your own.
• Great for meal prep: It stores beautifully in the fridge and freezes well for future meals.

What Goes Into Slow Cooker Enchilada Soup

• 1 small yellow onion, diced – adds a mild sweetness and depth
• 2 cloves garlic, minced – essential for that savory kick
• 3 (14 oz) cans black beans, rinsed and drained – protein-packed and hearty
• 2 (14 oz) cans vegetable broth – forms the flavorful soup base
• 1 (10 oz) can Old El Paso mild red enchilada sauce – the star ingredient delivering authentic enchilada flavor
• 1 (15 oz) can diced tomatoes, with juice – adds tang and texture
• 1 (15 oz) can corn, drained – sweet bursts in every spoonful
• 1 (4.5 oz) can Old El Paso chopped green chiles – gentle heat and complexity
• 2 tablespoons fresh lime juice – brightens and balances the flavors
• 1 1/2 teaspoons ground cumin – warms and grounds the spice profile
• 1 teaspoon chili powder – adds smoky heat
• 1 teaspoon salt – enhances all the flavors
• 1/4 teaspoon black pepper – subtle heat
• 1/4 cup chopped cilantro – fresh herbaceous note to finish

Optional Toppings: diced avocado, shredded cheese, chopped green onions, crunchy tortilla chips, sour cream

Cook’s Kit

• Slow cooker (6-quart or larger recommended) – for that low and slow magic
• Sharp knife and cutting board – to dice onion and chop cilantro
• Measuring spoons and cups – for accuracy with spices and liquids
• Wooden spoon or ladle – to stir and serve
• Can opener – for opening all the canned ingredients
• Soup bowls and spoons – to enjoy your creation!

Directions: Slow Cooker Enchilada Soup

Step 1: Prep your aromatics

Start by dicing the small yellow onion and mincing the garlic cloves. These simple ingredients lay the foundation for your soup’s rich flavor.

Step 2: Combine all ingredients in the slow cooker

Add the diced onion, minced garlic, rinsed and drained black beans, vegetable broth, enchilada sauce, diced tomatoes with juice, drained corn, chopped green chiles, fresh lime juice, cumin, chili powder, salt, and black pepper into your slow cooker. Give everything a good stir to combine.

Step 3: Cook low and slow

Cover your slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The longer the soup simmers, the deeper the flavors will develop.

Step 4: Add fresh cilantro and adjust seasoning

About 15 minutes before serving, stir in the chopped cilantro. Taste and adjust salt or lime juice if needed for a bright, balanced finish.

Step 5: Serve and top

Ladle the soup into bowls and add your favorite toppings like creamy avocado slices, shredded cheese, crunchy tortilla chips, chopped green onions, or a dollop of sour cream. Enjoy warm!

Holiday-Friendly Variations

• Spicy Upgrade: Add diced jalapeños or a dash of cayenne pepper if you like it hot.
• Protein Boost: Stir in cooked shredded chicken, ground turkey, or cooked lentils for extra substance.
• Cheesy Twist: Stir in some shredded cheese into the soup right before serving for a creamy texture.
• Veggie Power: Add diced bell peppers or zucchini for more vegetables and color.
• Make it Chunky: Use fire-roasted diced tomatoes to add a smoky depth and chunkier texture.

Problems & Prevention

• Soup too watery: If your soup feels thin after cooking, uncover the slow cooker and let it simmer on high for 15-30 minutes to reduce and thicken.
• Beans too firm: Make sure to rinse canned beans well, but if you prefer softer beans, cook the soup a bit longer or use a slow cooker with a higher temperature setting.
• Overpowering spice: Start with mild enchilada sauce and adjust chili powder to taste to avoid an overly spicy soup.
• Flavor imbalance: Don’t forget the fresh lime juice and cilantro at the end—they brighten and balance all the savory flavors.

Save for Later: Storage Tips

This Slow Cooker Enchilada Soup stores wonderfully in the refrigerator for up to 4 days. Transfer cooled soup to an airtight container and reheat on the stovetop or microwave until steaming hot. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating. Note that soup may thicken after chilling—add a splash of vegetable broth or water when reheating to loosen it back up.

Common Qs About Slow Cooker Enchilada Soup

Can I make this soup in a regular pot on the stove?

Absolutely! Combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer for 30-40 minutes until flavors meld and vegetables are tender. Stir occasionally to prevent sticking.

Is it possible to use homemade enchilada sauce instead of canned?

Yes! Homemade enchilada sauce works beautifully and allows you to control the spice level and ingredients. Simply substitute an equal amount of your favorite enchilada sauce.

Can I add rice or quinoa to this soup?

Yes, you can add cooked rice or quinoa for extra texture and heartiness. Add them near the end of cooking so they don’t get mushy.

What if I don’t have a slow cooker?

No problem! You can simmer this soup on the stovetop in a large pot on low heat, stirring occasionally for about 30-40 minutes until the flavors develop and vegetables soften.

You Might Also Like

• Slow Cooker Black Bean Soup – Another easy and hearty bean soup with bold flavors.
• Easy Chicken Enchiladas – Classic enchiladas packed with cheesy goodness.
• One-Pot Vegan Tortilla Soup – A flavorful, plant-based tortilla soup with crispy tortilla strips.
• Slow Cooker White Chicken Chili – Creamy and comforting, perfect for chilly evenings.

Time to Try It

With just a handful of pantry staples and a slow cooker, this Slow Cooker Enchilada Soup is an easy way to bring bright, bold southwestern flavors to your dinner table. Whether you’re feeding a crowd or prepping meals for the week, it’s a fuss-free recipe that delivers big on taste and comfort. So grab your slow cooker, gather your ingredients, and let the magic happen. Your cozy, delicious bowl of enchilada soup awaits!

Happy cooking and happy eating!

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