As a busy mom, I know how hectic weeknights can get. That’s why I absolutely adore my Crock Pot Enchilada Soup. It’s like a warm hug in a bowl, perfect for those days when time slips away from you. With just a little prep, you can toss everything into the crock pot and let it work its magic. This soup is not only delicious but also a fantastic way to impress your loved ones without spending hours in the kitchen. Trust me, your family will be begging for seconds!

Why You’ll Love This Crock Pot Enchilada Soup

This Crock Pot Enchilada Soup is a game-changer for busy nights. It’s incredibly easy to make, allowing you to focus on your family instead of slaving over the stove. The rich, zesty flavors will have everyone asking for more, while the slow cooking ensures every ingredient melds beautifully. Plus, it’s a one-pot wonder, making cleanup a breeze. What’s not to love about that?

Ingredients for Crock Pot Enchilada Soup

Gathering the right ingredients is the first step to creating your delicious Crock Pot Enchilada Soup. Here’s what you’ll need:

Ground Beef: This is the heart of the soup, providing a savory base. You can substitute it with ground turkey or even lentils for a vegetarian twist.
Black Beans: These add protein and fiber, making the soup hearty. Canned beans are a time-saver, but feel free to use dried beans if you prefer.
Corn: Sweet corn brings a pop of color and sweetness. You can use frozen corn if that’s what you have on hand.
Diced Tomatoes with Green Chilies: This adds a zesty kick. If you like it spicier, opt for fire-roasted tomatoes.
Enchilada Sauce: The star of the show! It infuses the soup with rich, bold flavors. You can make your own or use store-bought for convenience.
Chicken Broth: This forms the soup’s base. Vegetable broth works just as well for a vegetarian version.
Onion: Chopped onion adds depth and sweetness. You can use yellow, white, or even red onions based on your preference.
Garlic: Minced garlic brings a fragrant aroma and enhances the overall flavor. Fresh is best, but garlic powder can be a quick substitute.
Cumin and Chili Powder: These spices give the soup its warm, earthy flavor. Adjust the amounts to suit your taste.
Salt and Pepper: Essential for seasoning. Always taste before serving to adjust to your liking.
Shredded Cheese: A delightful topping that melts beautifully. Cheddar or Monterey Jack are great choices.
Chopped Cilantro: This fresh herb adds a burst of color and flavor. If you’re not a fan, you can skip it or use green onions instead.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Crock Pot Enchilada Soup

Making this Crock Pot Enchilada Soup is as easy as pie! Follow these simple steps, and you’ll have a delicious meal ready to enjoy. Let’s dive in!

Step 1: Brown the Ground Beef

Start by heating a skillet over medium heat. Add the ground beef and cook it until it’s fully browned. This usually takes about 5-7 minutes. Make sure to break it up with a spatula as it cooks. Once it’s browned, drain any excess fat. This step is crucial for keeping your soup from being greasy!

Step 2: Combine Ingredients in the Crock Pot

Now, transfer the cooked ground beef to your crock pot. It’s like sending it off to a cozy retreat! Next, add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, and chicken broth. Don’t forget the chopped onion and minced garlic! Sprinkle in the cumin, chili powder, salt, and pepper. This is where the magic begins!

Step 3: Stir and Cook

Give everything a good stir to combine all those wonderful flavors. Make sure the ingredients are well mixed. Then, cover the crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together, creating a rich and hearty soup.

Step 4: Serve and Enjoy

When the cooking time is up, it’s time to serve! Ladle the soup into bowls and top it with shredded cheese and chopped cilantro. You can also add a dollop of sour cream or some avocado slices for extra creaminess. Enjoy your Crock Pot Enchilada Soup with some crusty bread or tortilla chips for a complete meal!

Tips for Success

Prep your ingredients the night before to save time in the morning.
Use a non-stick skillet for browning the beef to make cleanup easier.
Adjust the spice levels by adding more chili powder or jalapeños if you like it hot.
For a creamier texture, stir in some cream cheese during the last hour of cooking.
Don’t skip the toppings; they elevate the flavor and presentation!

Equipment Needed

Crock Pot: The star of the show! Any slow cooker will do.
Skillet: For browning the beef. A non-stick pan makes it easier.
Spatula: To break up the meat while cooking.
Measuring Cups: For accurate ingredient portions.
Serving Ladle: To serve your delicious soup with ease.

Variations of Crock Pot Enchilada Soup

Vegetarian Delight: Swap the ground beef for lentils or a mix of your favorite beans for a hearty vegetarian option.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to turn up the heat!
Extra Veggies: Toss in bell peppers, zucchini, or spinach for added nutrition and color.
Cheesy Goodness: Stir in cream cheese or Velveeta during the last hour of cooking for a creamy texture.
Southwestern Twist: Incorporate diced sweet potatoes or butternut squash for a sweet and savory flavor.

Serving Suggestions for Crock Pot Enchilada Soup

Crusty Bread: Serve with warm, crusty bread or rolls for dipping.
Tortilla Chips: Crunchy tortilla chips add a delightful texture.
Fresh Salad: Pair with a light green salad for a refreshing contrast.
Refreshing Drinks: Enjoy with iced tea or a light margarita.
Garnish: Add extra cilantro or lime wedges for a pop of freshness.

FAQs about Crock Pot Enchilada Soup

As you embark on your culinary adventure with Crock Pot Enchilada Soup, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers!

Can I make this soup ahead of time?

Absolutely! You can prepare the ingredients the night before and store them in the fridge. Just toss everything into the crock pot in the morning, and you’ll have a delicious meal waiting for you by dinner time.

Is this soup gluten-free?

Yes! This Crock Pot Enchilada Soup is naturally gluten-free. Just ensure that the enchilada sauce you use is labeled gluten-free, and you’re good to go!

Can I freeze leftovers?

Definitely! This soup freezes beautifully. Just let it cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw and reheat.

What can I use instead of ground beef?

If you’re looking for alternatives, ground turkey or chicken works well. For a vegetarian option, try using lentils or a mix of beans. The flavors will still shine through!

How can I make it spicier?

If you love a kick, add diced jalapeños or a splash of hot sauce to the mix. You can also increase the chili powder for an extra punch. Spice it up to your heart’s content!

Final Thoughts

Cooking this Crock Pot Enchilada Soup is more than just preparing a meal; it’s about creating moments. The aroma wafting through your home as it simmers is like a warm invitation for family to gather around the table. Each spoonful is a burst of flavor, bringing smiles and satisfaction. Whether it’s a busy weeknight or a cozy weekend, this soup is your trusty companion. It’s easy, delicious, and adaptable to your family’s tastes. So, roll up your sleeves, embrace the joy of cooking, and let this soup become a cherished part of your family’s culinary adventures!

Crock Pot Enchilada Soup: Discover Easy Recipe Secrets!

Author: Chef Shana
Total Time: 6-8 hours 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

A delicious and easy-to-make crock pot enchilada soup that is perfect for busy weeknights.

Ingredients

Scale

1 lb ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (10 oz) enchilada sauce
1 cup chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Shredded cheese for topping
Chopped cilantro for garnish

Instructions

In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
Transfer the cooked beef to the crock pot.
Add black beans, corn, diced tomatoes, enchilada sauce, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper to the crock pot.
Stir all ingredients until well combined.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot, topped with shredded cheese and chopped cilantro.

Notes

For a vegetarian version, substitute ground beef with lentils or additional beans.
Feel free to add more vegetables like bell peppers or zucchini.
This soup can be frozen for later use.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Soup
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg

Keywords: Crock Pot Enchilada Soup, Easy Soup Recipe, Slow Cooker Soup