Slow Cooker Mild Enchilada Soup – Vegan-So good and Healthy for you!
Recipe type: Soup
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 16 Makes: 8 cups
This is so simple to make the in slow cooker while you''re doing something else.
  • 1 C Swanson’s Low sodium chicken stock
  • 1 ¼ C Enchilada sauce, or, 1 (10oz. can) store-bought mild enchilada sauce
  • 2 14oz. cans Low sodium black beans, rinsed, and drained
  • 1 14oz. can fire-roasted diced tomatoes, undrained
  • 1 15oz. can whole-kernel corn, drained
  • 2 cloves garlic, pressed or minced
  • 1 white onion, peeled and diced
  • 1 t Ground cumin
  • 1 t Kosher sea salt, or to taste
  • Optional garnishes: chopped fresh cilantro, diced avocado or, diced red onion
  1. Add all ingredients except for garnishes into a slow cooker and stir to combine.
  2. Cook for 4 hours on high heat or 6-8 hours on low heat.
  3. Serve warm, with optional garnishes.
  4. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Recipe by My Sweet California Life at