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Cheesy Enchilada Soup

Makes 6-8 servings


  • 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


  • 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!