Slow Cooker Enchilada Soup
Slow Cooker Enchilada Soup! This vegetarian soup is SO incredibly delicious, you've gotta try it. So simple and made in the slow cooker.
Equipment
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
- ¼-1/2 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
- ½ cup plain yogurt, regular or dairy-free
- Toppings: chopped fresh cilantro, avocado, shredded cheese, tortilla chips
Instructions
- 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.
- 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.
- Before serving, combine the lime juice and yogurt together. Laddle the soup into bowls and stir in the lime yogurt.
- Garnish with preferred toppings. We love this with shredded cheese and crushed tortilla chips.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 48gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 3mgSodium: 1771mgPotassium: 648mgFiber: 12gSugar: 13gVitamin A: 6714IUVitamin C: 13mgCalcium: 116mgIron: 4mg