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Homemade Slow Cooker Enchilada Soup photo

Slow Cooker Enchilada Soup

This Slow Cooker Enchilada Soup is SO EASY! A hearty, flavor-packed southwestern soup simmered low and slow, perfect for busy nights and customizable with your favorite toppings.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine Mexican, Southwestern
Servings 6 servings

Equipment

  • Slow cooker (6-quart or larger)
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Wooden spoon or ladle
  • Can opener
  • Soup bowls and spoons

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 chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro

Instructions
 

Directions: Slow Cooker Enchilada Soup

  • Start by dicing the small yellow onion and mincing the garlic cloves. These simple ingredients lay the foundation for your soup’s rich flavor.
  • 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.
  • 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.
  • About 15 minutes before serving, stir in the chopped cilantro. Taste and adjust salt or lime juice if needed for a bright, balanced finish.
  • 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!

Notes

  • For a spicier soup, add diced jalapeños or a dash of cayenne pepper.
  • Add cooked shredded chicken or ground turkey for extra protein.
  • Use fire-roasted diced tomatoes for a smoky, chunkier texture.
  • Soup stores well in the fridge for up to 4 days or freezes for up to 3 months.
  • If soup is too watery, simmer uncovered on high for 15-30 minutes to thicken.
Keyword Easy, Gluten-Free, Slow Cooker, Soup, Vegetarian