Slow Cooker Vegetarian Enchilada Soup
This slow cooker Vegetarian Enchilada Soup is packed full of flavorful peppers and hearty beans for a quick weeknight meal.Yield: 6 cups
Servings: 3 people
Calories: 237kcal
Ingredients
- 2 large poblano peppers, diced
- 1 green pepper, diced
- 1 onion, diced
- ½ c pinto beans, dry
- 4 c water
- 1 (6 oz) can tomato paste
- ¼ c masa harina or cornmeal
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon celery seed
To Finish It Off
- 1 ½ c corn
- 1 jalapeno (smooth and free of veins), minced
- ¾ c sharp cheddar cheese, shredded
- 1 tablespoon sour cream
- 2 teaspoon lime juice
- Extra cheese and sour cream (for serving)
Instructions
- In a 3-4 quart crock pot, mix chopped peppers, onions, and dry beans.
- In a small bowl, whisk together tomato paste with 2 cups of water, masa harina and spices. Pour mixture over the vegetables and add remaining water.
- Cover and cook on low for 6 hours or high for 4 hours.
Finishing It Off
- Turn the crock pot to high and add the corn and jalapeno.
- Slowly stir in cheese, ¼ c at a time, letting each addition melt before adding more.
- Mix in sour cream and lime juice.
- Taste the soup and adjust the salt and pepper to taste.
- Serve topped with more cheese and sour cream if desired.
Notes
This can also be cooked on the stove top. Follow the steps as listed but simmer, covered, 1-2 hours before starting the finishing steps.
Nutrition
Serving: 2cups | Calories: 237kcal | Carbohydrates: 34.5g | Protein: 12.2g | Fat: 7.2g | Saturated Fat: 4.1g | Cholesterol: 19mg | Sodium: 627mg | Fiber: 7.1g | Sugar: 8.3g