Thrown together in less than 5 minutes, this crock pot enchilada soup is a hearty soup recipe that tastes so good on a busy weeknight. Topped with shredded cheese, avocado and tortilla chips, this slow cooked Mexican soup will be in regular dinner rotation.
Make it milder or spicier: If you want a more mild soup reduce the spices or use a mild enchilada sauce. To make it spicy, add in some cayenne.Meatless: Leave out the meat and add in chickpeas and sweet potato along with vegetable broth to make a meatless vegan and vegetarian version.Storage: Store in an airtight container for up to 4 days in the refrigerator. To freeze, allow soup to cool in the fridge and then store in freezer safe containers for up to 3 months.Slow Cooker Model: I tested this recipe in a 6 quart slow cooker.Reheat in a saucepan over medium heat until heated through. You can also microwave it.Freezer Directions: Allow soup to cool in the refrigerator then transfer to a freezer safe container and freeze for up to 3 months.Topping Ideas: My favorite toppings for this soup are tortilla chips, cheese and avocado or guacamole. You can also add Fritos, jalapeños, onions, scallions, cilantro or sour cream.