slow cooker vegetarian enchilada soup

Name: Slow Cooker Vegetarian Enchilada Soup
Prep time: 20 min
Cook time: 6 h
Yield: 10
Cuisine: Mexican
Ingredients: 1 - 1 1/2 pound(s) yellow potatoes, small to medium cubes (can use russet potatoes); 3/4 cup(s) jarred roasted red bell peppers, chopped (can use 1 fresh red pepper, chopped); 1/2 medium onion, chopped; 2 can(s) drained black beans (15 oz each); 1 can(s) tomatoes and green chilies (Rotel, 10 oz); 1 can(s) cream-style corn (16 oz); 1 - 1 1/2 cup(s) frozen corn, thawed; 2 can(s) cream of chicken soup; 2 can(s) red enchilada sauce (8 oz each); 2-3 cup(s) whole milk; shredded Monterey Jack cheese, garnish; packaged tortilla strips, garnish

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Recipe by

Daily Inspiration S

@DailyInspiration

Deep In The Heart of, TX

We love this enchilada soup; it has a great flavor, but is not too spicy. This recipe uses staples from your pantry and fridge, and since it is cooked in the slow cooker, it has a minimum prep time. This recipe makes quite a bit of soup, but that ensures you have lots of leftovers. If you prefer a spicier soup, add a second can of tomatoes and green chilies (Rotel).

yield 10 serving(s)

prep time 20 Min

cook time 6 Hr

method Slow Cooker Crock Pot

Ingredients For slow cooker vegetarian enchilada soup

1 - 1 1/2 lb

yellow potatoes, small to medium cubes (can use russet potatoes)
3/4 c

jarred roasted red bell peppers, chopped (can use 1 fresh red pepper, chopped)
1/2 md

onion, chopped
2 can

drained black beans (15 oz each)
1 can

tomatoes and green chilies (Rotel, 10 oz)
1 can

cream-style corn (16 oz)
1 - 1 1/2 c

frozen corn, thawed
2 can

cream of chicken soup
2 can

red enchilada sauce (8 oz each)
2-3 c

whole milk
shredded Monterey Jack cheese, garnish
packaged tortilla strips, garnish

How To Make slow cooker vegetarian enchilada soup

1
Add potatoes, peppers, onion, beans, Rotel tomatoes, and corn to the slow cooker.

2
Combine the enchilada soup, cream of chicken soup, and milk - mix well.
3
Pour enchilada sauce over ingredients in slow cooker and mix.
4
Set the slow cooker on high for 6 hours. I adjust the temp to low once the potatoes are tender and cook until ready.
5
Spoon into bowls and garnish with cheese and packaged tortilla strips if preferred.
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