slow cooker vegetarian enchilada soup
We love this enchilada soup; it has a great flavor, but is not too spicy. This recipe uses staples from your pantry and fridge, and since it is cooked in the slow cooker, it has a minimum prep time. This recipe makes quite a bit of soup, but that ensures you have lots of leftovers. If you prefer a spicier soup, add a second can of tomatoes and green chilies (Rotel).
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prep time
20 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
10 serving(s)
Ingredients
- 1 - 1 1/2 pounds yellow potatoes, small to medium cubes (can use russet potatoes)
- 3/4 cup jarred roasted red bell peppers, chopped (can use 1 fresh red pepper, chopped)
- 1/2 medium onion, chopped
- 2 cans drained black beans (15 oz each)
- 1 can tomatoes and green chilies (Rotel, 10 oz)
- 1 can cream-style corn (16 oz)
- 1 - 1 1/2 cups frozen corn, thawed
- 2 cans cream of chicken soup
- 2 cans red enchilada sauce (8 oz each)
- 2-3 cups whole milk
- shredded Monterey Jack cheese, garnish
- packaged tortilla strips, garnish
How To Make slow cooker vegetarian enchilada soup
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Step 1Add potatoes, peppers, onion, beans, Rotel tomatoes, and corn to the slow cooker.
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Step 2Combine the enchilada soup, cream of chicken soup, and milk - mix well.
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Step 3Pour enchilada sauce over ingredients in slow cooker and mix.
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Step 4Set the slow cooker on high for 6 hours. I adjust the temp to low once the potatoes are tender and cook until ready.
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Step 5Spoon into bowls and garnish with cheese and packaged tortilla strips if preferred.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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