Slow Cooker Enchilada Soup
An easy, healthy and warming slow cooker enchilada soup with only 10 mins hands-on prep time. Simmer 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. Make it vegetarian by using vegetable stock.
Add prawns (shrimp) or shredded cooked chicken half an hour before end of cooking time OR heat and add to individual bowls immediately before serving. Details are in the recipe below.
Add finely chopped chili or chili paste for more heat, or tone it down with a dollop of sour cream or Greek yoghurt.
Smarter cooking tip
This is an easy make-ahead weeknight meal and leftovers are great for next day’s lunch. Freezes well also.
Prep: 10 mins | Cook: 3 – 6 hours | Serves: 4
Ingredients
Soup
15 litre beef stock
1 x 800g can diced tomatoes
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
Garnish
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:
- Add:
- 300 g peeled and deveined green prawns OR 400 g shredded cooked chicken
Method
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
