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Slowcooker Tex Mex Enchilada Chowder @vegetarianmamma.com

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! 
Course Soup
Cuisine Mexican
Keyword crockpot, enchilada soup, slow cooker
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4 servings
Calories 435kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 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
  • ½ c sour cream
  • 2 c Monterey Jack cheese shredded
  • Optional Toppings: crumbled tortillas guac, cilantro


  • 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!


  • You could add shredded cooked chicken to this recipe. 


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