Enchilada Soup in a Crock Pot

Just another example of a recipe we love in Texas.

This is comfort food on a Chilly Day.

Enchilada Soup

Here's what you'll need:

A Crock Pot 

Soup Ingredients:

1 C diced Onion

2 Garlic Cloves, Minced

3 - 14oz. Cans of Black Beans, rinsed and drained well.

2 - 14oz. Cans of Vegetable Broth

1 - 10oz. Can of Enchilada Sauce

1 - 15oz. Can of Diced Tomatoes including the liquid.

1 - 15oz. Can of Corn, drained.

1 - 4.5oz. Can of Diced Green Chiles

2 TBS Lime Juice

1 1/2 tsp Cumin

1 tsp Chile Powder (this is not Chili Powder) there's a difference. It's CHILE! I use a Hatch Chile Powder or Chimayo Chile Powder. Don't use Chipotle, it's too smokey.

1/4 tsp Pepper

1/4 C Chopped Cilantro

Topping Ingredients:

Diced Avocado

Shredded Queso Quesadilla Cheese

Chopped Green Onion

Sour Cream

Tortilla Chips

Spoon all of the Soup Ingredients into a large Crock Pot.

Stir to combine well.

Heat on Low for 4 hours.

Stir occasionally.

Serve Hot with Toppings.

Enjoy!

Peace in the Kitchen!