Slow Cooker Two-Bean Enchilada Soup
with chipotles
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.
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
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
- 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.
- Garlic / Onions / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
- Diced tomatoes - Drain.
- 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
- Add corn to the slow cooker and cook on high for another 30 minutes.
- Chop avocado.
- 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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