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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 435 kcal
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: 435 kcal | Carbohydrates: 38 g | Protein: 20 g | Fat: 24 g | Saturated Fat: 14 g | Cholesterol: 65 mg | Sodium: 1869 mg | Potassium: 586 mg | Fiber: 6 g | Sugar: 18 g | Vitamin A: 3065 IU | Vitamin C: 67 mg | Calcium: 497 mg | Iron: 3 mg