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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!