I am always up for a cooking challenge, so when Dollar General asked me to make a Crock-Pot meal using ingredients from their store including their Clover Valley brand, I was ready to check out the store and see what I could come up with! I was pleasantly surprised with the selection at my local Dollar General, especially the Clover Valley products. My first thought was chili but I wanted to try to create something I had never made before. Then I saw their canned beans and veggies and I knew I would make an Enchilada Soup! No fresh meat or produce but lots of other options to add flavor and texture to my soup including jarred enchilada sauce, cream cheese, and black beans and refried beans! I was even happier that I purchased all my ingredients for this Crock-Pot meal for 6 for under $15! Talk about money saver!

Make sure to serve this soup with a handful of tortilla chips for dipping! It’s similar to a spicy, cheesy bean dip and is so addicting you may eat more than one bowl (I’m guilty of that!).

This post brought to you by Dollar General. All opinions are 100% mine.

Not only do they have grocery staples but Dollar General also had a large variety of spices and a Mexican Food section stocked with the perfect ingredients for this recipe!

Ava likes to shop with me and look at all the ingredients. Mommy’s little helper!

Almost all my ingredients for the soup were Clover Valley brand!

I was happy to see they even offered low sodium options.

Last stop: cheese! You can’t have enchilada soup without cheese, right? I bought both Clover Valley brand Mexican blend shredded cheese and cream cheese.

Print Recipe

Cheesy Enchilada Soup

Makes 6-8 servings

Ingredients

1 1/2 cups low sodium chicken broth or substitute vegetable broth
1 15 oz can corn drained
1 15 oz can black beans rinsed and drained
1/4 cup sliced jalapenos plus more for garnish diced
10 oz can enchilada sauce
3 oz can sliced olives drained
10 oz can diced tomatoes with green chiles
1 15 oz can refried beans
2 oz cream cheese softened
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups Mexican blend shredded cheese for topping
tortilla chips for topping and dipping

Instructions

Add corn, black beans, and tomatoes to the Crock-Pot.
Pour in chicken broth, enchilada sauce, olives, and jalapenos. Mix well.
Finally, add spices. Top with the lid and cook on low for 3-4 hours.
Once done cooking, turn to "keep warm" setting and add refried beans and cream cheese. Stir until melted and mixed well.
Serve in bowls topped with lots of shredded cheese, additional sliced jalapenos, and tortilla chips for dipping!

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Crock-Pot meals are a favorite of mine because not only are they a time saver but they are simple and make a lot (leftovers rock!).

Add drained corn, sliced olives, and black beans and the can of tomatoes with green chiles.

Top with enchilada sauce and chicken broth.

Spice is nice and I love adding some heat to my soups!

Chopped jalapenos are the perfect touch for this hearty soup.

Finally time for seasonings: I add 1/2 tsp each of cumin, garlic powder, and onion powder. I decided not to add salt since there was plenty of salt and flavoring in the canned ingredients.