Slow Cooker Enchilada Soup

By cooksalot

4 HOURS TO PREPARE, SERVES 6-8

Ingredients

• 1 small yellow onion, diced
• 2 cloves garlic, diced
• 3 (14 oz) cans black beans, rinsed and drained
• 2 (14 oz) cans chicken broth
• 1 (10 oz can) mild enchilada sauce
• 1 (15 oz) can diced tomatoes, with juice
• 1 (15 oz) can corn, drained
• 1 (4.5 oz) can chopped green chiles
• 2 tablespoons lime juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Optional Toppings: avocado, shredded cheese, chopped green onions, tortilla chips, sour cream, chopped cilantro

Preparation

Step 1

Add all ingredients, except toppings, to the bowl of a slow cooker. Stir and cook for 3-4 hours on high heat or 6-8 hours on low heat.
Ladle soup into bowls and garnish with toppings.
Note: Soup will keep in the refrigerator for up to 5 days. You can freeze the soup in a freezer container for up to 2 months. If you want to add chicken to this recipe, use two chicken breasts. Shred chicken with two forks when it is done cooking.