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Enchilada Soup
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Enchilada Soup

Super simple slow cooker enchilada soup - throw all the ingredients in a crockpot, set it and forget it! 
Prep Time5 mins
Cook Time6 hrs
Course: Main Course
Cuisine: Mexican
Keyword: Enchilada Soup, Crockpot Enchilada Soup, Enchilada Soup Recipe
Servings: 4
Author: Mique


  • slow cooker


  • 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


  • 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.