crockpot enchilada soup
- 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
- 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.
- Once done, add in stock if you would like the soup less thick.
- 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/
3.2.2925