Slowcooker Tex Mex Enchilada Chowder
Crockpot Cheesy Enchilada Soup is a delicious soup that basically makes itself! Who doesn't love a slowcooker meal? This vegetarian slow cooker enchilada soup is sure to please!
Servings 4 servings
Calories 435kcal
Ingredients
- 1 can black beans rinsed and rained
- 1 can diced tomatoes
- 1 10 oz package of frozen corn
- 1 c chopped onion
- 1 c bell pepper diced
- 15 oz Tex Mex Enchilada Sauce
- 2 c vegetable broth
- 1/2 c sour cream
- 2 c Monterey Jack cheese shredded
- Optional Toppings: crumbled tortillas guac, cilantro
Instructions
- In your crockpot mix together: beans, tomatoes, corn, onion, peppers,enchilada sauce and vegetable broth.
- Cook on high for 3 hours or low for 6 hours.
- When chowder is done, turn off heat. Add in sour cream and cheese. Stir to mix.
- Add topping if you wish and ENJOY!
Notes
Can I Add Chicken To This Soup Recipe?
You absolutely could. You could add shredded cooked chicken to this recipe.Nutrition
Calories: 435kcal | Carbohydrates: 38g | Protein: 20g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1869mg | Potassium: 586mg | Fiber: 6g | Sugar: 18g | Vitamin A: 3065IU | Vitamin C: 67mg | Calcium: 497mg | Iron: 3mg