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4.58 from 7 votes

Slow Cooker Enchilada Soup

Recipe from Two Peas and Their Pod

This easy and healthy crockpot soup is perfect for a chilly day! Serve with your favorite toppings!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: Mexican
Servings: 8


  • 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 chile powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • Optional Toppings: avocado shredded cheese, chopped green onions, tortilla chips, sour cream


  • Add all ingredients, except toppings, to the bowl of a slow cooker. Stir and cook for 3-4 hours on high heat or 6-8 hours on low heat.
  • Ladle soup into bowls and garnish with toppings.
  • Note-the soup will keep in the refrigerator for up to 5 days. You can freeze the soup in a freezer container for up to 2 months. If you want to add chicken to this recipe, use two chicken breasts. Shred chicken with two forks when it is done cooking.