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Slow Cooker Two-Bean Enchilada Soup
with chipotles

Active: 35 min Total: 7 hr 35 min
Who doesn't love enchilada flavors? In this version, we deconstruct classic enchilada ingredients and turn it into a warm and hearty slow cooker soup.
Smarts: This meal can easily be doubled for freezing so you can have something convenient on hand for those busy times.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Two-Bean Enchilada Soup:
  • Black beans, dried - 4 oz
  • Kidney beans, dried - 4 oz
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Chipotle peppers (find canned in ethnic aisle, usually in adobo sauce) - 1 , chopped finely
  • Diced tomatoes (14 oz / 397 g) - 1 can
  • Cumin - 1 Tbsp
  • Coriander - 1 Tbsp
  • Adobo sauce (usually found with canned chipotles - sub smoked paprika) - 2 tsp
  • Green chiles - 2 oz
  • Vegetable broth (sub water) - 6 cups
  • Corn kernels, frozen or fresh - 1 cup
  • Avocado - 1 , sliced or cubed
  • Sour cream - 4 Tbsp
  • Cheese, Mexican blend (opt) - 2 oz , grated
  • Tortilla chips - for serving

Prep

  1. Beans - Rinse beans. For kidney beans, rinse and then boil them in water for a full 10 minutes to remove phytohaemagglutinin, which can result in gastric issues.
  2. Garlic / Onions / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. Slow cook - Place dried beans, cumin, coriander, garlic, onions, chipotles, Adobo sauce, diced tomatoes, green chiles, and vegetable broth (or water) into slow cooker. Slow cook for 7 to 8 hours on low.

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Make

  1. Add corn to the slow cooker and cook on high for another 30 minutes.
  2. Chop avocado.
  3. Season soup to taste with salt, pepper, spices, and / or hot sauce. Enjoy soup topped with avocado, sour cream, cheese (if using), and tortilla chips.

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