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Slow Cooker Enchilada Soup

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slow cooker vegetarian enchilada soup

Slow Cooker Vegetarian Enchilada Soup

An easy, healthy and warming slow cooker vegetarian enchilada soup with only 10 mins hands-on prep time.  Simmer vegetable stock, enchilada sauce,  onion, tomato, garlic and chili in a crock pot and top with tortilla strips, tasty cheese, lime wedges and your choice of garnish. If you’re cooking for non-vegetarians,  grill a few handfuls of prawns (shrimp) or heat up shredded cooked chicken and add to the individual bowls of soup just before serving.

Add finely chopped chili or chili paste for more heat, or tone it down with a dollop of sour cream or Greek yoghurt.

An easy make-ahead weeknight meal and leftovers are great for next day’s lunch.  Freezes well also, for OAMC.

Prep: 10 mins | Cook: 3 – 6 hours | Serves: 4


1.5 litres vegetable stock
1 x 800g can diced or Roma (plum) tomatoes
1 x 425g tin black beans
375g jar enchilada sauce
200 ml chopped onion
1 tspn garlic paste
1 tspn cumin
1 finely chopped green chili or 1 squeeze chili paste (optional)
Freshly ground pepper to taste

To serve
250 g shredded tasty cheese
Tortilla strips
Lime wedges

Your choice of  thinly sliced shallots (green onions), chopped tomato, sliced black olives, avocado slices, black beans, Greek yoghurt or sour cream,  thinly sliced radishes and/or chopped fresh coriander (cilantro) leaves.

Non-vegetarian options:

  • Substitute beef stock for vegetarian stock
  • Add:
    • 300 g peeled and deveined green prawns (vegetable stock)  OR
    • 400 g shredded cooked chicken (beef stock)


Place all soup ingredients into a  slow cooker.
Stir and cook on HIGH for 3-4 hours or LOW for 4-6 hours.
Add prawns (shrimp) or chicken, if using, half an hour before end of cooking time OR heat and add to individual bowls immediately before serving..
Serve hot, topped with tortilla strips/chips/corn chips, tasty cheese and your choice of garnish. 

Photography by Liz | CC