Super simple slow cooker enchilada soup – throw all the ingredients in a crockpot, set it and forget it!
There’s been a whole lot of cooking going on over the last several weeks! I’ve been looking for easy to make meal ideas so that I’m not always in the kitchen. This recipe is one of those simple dinner ideas that the whole family loves, using mainly canned ingredients.
How to Make Enchilada Soup
Crockpot Enchilada Soup comes together in minutes and then will heat all day long and makes your house smell so good!
Ingredients you need to make the soup:
*Don’t get overwhelmed – most of these ingredients are canned and prep time is only about 5 minutes!
- 1 15-ounce can black beans, rinsed and drained
- 1 14-1/2-ounce can diced tomatoes, drained
- 1 10-ounce package frozen whole kernel corn
- 1/2 cup chopped onion
- 1/2 cup chopped yellow, green or red sweet pepper
- 1 small jalapeño pepper, seeded, if desired, and finely chopped
- 1 19-ounce can enchilada sauce
- 1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup
- 2 cups milk
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 cup shredded cheddar cheese (4 ounces)
- 1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, and peppers.
- In a large mixing bowl whisk together enchilada sauce and soup.
- Gradually whisk in milk until smooth.
- Pour sauce mixture over ingredients in cooker.
- Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir in Monterey Jack and cheddar cheese until melted.
- Ladle into bowls.
We’ve been making a lot of meals that family members get to choose what to add on top of – tacos, baked potato bar, etc. This recipe falls into that category as you can add whatever topping you’d like or have on hand – guacamole, sour cream, extra shredded cheese and more.
Crockpot Enchilada Soup
Pull out that slow cooker to make this one. What did I ever do before my crockpot?!
Looking for other slow crockpot soup ideas? Here are some tasty and easy recipes:
- Crockpot Chicken Tortilla Soup
- Slow Cooker Baked Potato Soup
- Crockpot White Bean Chicken Chili
- Slow Cooker Tortellini Soup
And this Taco Soup is one of my all time favorites!
Enchilada Soup Recipe
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Enchilada Soup
Equipment
- slow cooker
Ingredients
- 1 15 oz black beans drained and rinsed
- 1 14.5 oz chopped tomatoes drained
- 1 10 oz whole kernel corn frozen
- 1/2 c onion chopped
- 1/2 c yellow, green or red sweet pepper chopped
- 1 small jalapeño pepper seeded, if desired, and finely chopped
- 1 19 oz can of enchilada sauce
- 1 10 oz can of cream of chicken soup cream of mushroom can be used instead
- 2 c milk
- 1 c Monterey Jack Cheese shredded
- 1 c cheddar cheese shredded
Instructions
- In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeño pepper.
- In a large mixing bowl whisk together enchilada sauce and soup.
- Gradually whisk in milk until smooth.
- Pour sauce mixture over ingredients in cooker.
- Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir in Monterey Jack and cheddar cheese until melted.
- Ladle into bowls.
- If desired, top each serving with sour cream, guacamole and tortilla chips.
