Okay, so it’s April, which means it is still soup weather where I live (unfortunately). In fact, it was snowing this morning so…there’s that. As a result of the cold, I have had this incredible Slow Cooker Enchilada Soup recipe on my mind. And you all know I LOVE soup! So I am super excited to share this recipe with you because it is an all-time family FAVORITE (next to The BEST Cauliflower Soup recipe I shared with all of you a couple weeks ago. YUM. If you haven’t tried it, you MUST.).
This Slow Cooker Enchilada Soup (which I have labeled The BEST Slow Cooker Enchilada Soup – because it is 🙂 ) goes over especially well with my husband so if you’re looking for a soup recipe that is full of flavor, packed full of nutrition, fills your tummy, and has a spicy kick, this is your ticket.
What is so great about this Enchilada Soup?
You can SO EASILY make this soup vegetarian or even vegan, without compromising ANY flavor. To do this (as mentioned in the recipe below), simply do not add the chicken. You can add an extra can of black beans in place of the chicken and then top the soup with some crushed chips! It always tastes delicious to me! And this soup is already gluten-free.
And the next best part about this soup is that it really is incredibly easy to make. It is made in a slow cooker or Crockpot (not sure if you gathered that from the name or not… 😉 ) so you literally just toss all of the ingredients into your slow cooker and head out the door. You really can’t go wrong with this soup! I use this 6-Quart Crockpot for all of my slow-cooker meals because it has an awesome digital timer on it, it cooks perfectly and it is the perfect size for my family-style meals.
And lastly, there are endless choices of toppings for this soup that can make it that much more awesome. Some toppings my family enjoys are avocado, shredded cheddar cheese, sour cream, crushed chips, cilantro, and green onions. Oh and Cholula (that comes from my husband!). YUMMY!!!
How to Make this Slow Cooker Enchilada Soup:
It’s so easy! Just chop the veggies. Then throw the chicken breasts (optional) in the slow cooker. Add the veggies and all the other ingredients (spices, veggie broth, etc.) and let the slow cooker do its job for 3-4 hours on low or 6-8 hours on high. This soup turns out AMAZING. Every. Time.
This Enchilada Soup is an easy dinner to make for guests as well. It takes very little effort to make, it is hearty, packed full of complex flavors and nutrition, and is very satisfying. The ease and versatility of adjusting the recipe to different food preferences and food allergies is also an added bonus.
And that’s dinner! I hope you get to try this recipe because it is one of my family’s absolute FAVORITES! It makes for great leftovers the next day too 😉
As you can see, we included the chicken in this recipe this time. My family very occasionally eats some chicken from a local farm near us, and that is what we used. But this recipe is perfectly delicious without it!
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If you try this Slow Cooker Enchilada Soup recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
The BEST Slow Cooker Enchilada Soup
This soup is hearty, nutritious and packed full of flavor, with a spicy kick! The versatility of this soup to align with dietary preferences is incredibly easy and can be made vegetarian or even vegan. It is already gluten-free. And it is incredibly delicious!
- 1½ lb. boneless skinless chicken breasts (optional - can add 1 extra can of black beans instead of chicken)
- 1 cup uncooked quinoa rinsed
- 3 bell peppers chopped (I use red, orange and yellow for color)
- 1 medium onion chopped
- 6 cloves garlic minced
- 4 cups vegetable broth
- Juice of 1 lime
- 1 15 oz can diced tomatoes
- 1 4.5 oz can green chiles
- 1 15 oz can black beans drained and rinsed (use 2 cans if omitting chicken)
- 1 15 oz can corn drained (could use frozen corn)
- 1½ T chili powder
- 1/2 t cumin
- 2 t coriander
- 2 t paprika
- 1 t sea salt
- 1-2 dashes cayenne pepper (or more dashes depending on your spice preference)
- Toppings optional: Crushed chips, cilantro, avocado, shredded cheese, sour cream, Cholula
In a 6-quart slow cooker, add chicken and all the rest of ingredients. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
If using chicken, remove the chicken from the slow cooker and shred with two forks. Then add it back into the slow cooker. Season with additional salt and seasonings if needed.
Spoon soup into bowls and top with favorite toppings. Enjoy, friends!
For the Vegetarian and Vegan option: Simply do not add the chicken. Feel free to add about 6 corn tortillas torn into small pieces in place of the chicken. YUM!!