crockpot enchilada soup
 
 
Ingredients
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can yellow corn, drained and rinsed
  • 2 15-ounce cans of mild or medium red enchilada sauce
  • 1 15-ounce can of diced fire roasted tomatoes and green chiles
  • 1 cup un-cooked quinoa + ½ cup water
  • 4 ounces cream cheese (light or fat free is okay)
  • salt and pepper to taste
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 cup shredded Mexican style cheese
  • 3 cups vegetable stock (more or less is fine- your preference!)
  • Once done, top it with: chopped cilantro, diced avocado & sour cream
Instructions
  1. Add all ingredients except for the vegetable stock to your crockpot and stir to combine. Cook on low for 5-7 hours, or on high for 4-5.
  2. Once done, add in stock if you would like the soup less thick.
  3. Top with fresh cilantro, diced avocado and sour cream! Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/01/15/crockpot-enchilada-soup/