A family-friendly and easy plant based Crock-Pot soup recipe. This Enchilada slow cooker soup recipe makes a simple lunch or dinner. It is a plant based recipe that is a whole-food power house and is oil free, dairy free, gluten free, and vegan. Enjoy!
What mom doesn’t love slow-cooker meals?! When I was working full-time my family would never have a hot meal if it weren’t for the slow cooker. This soup is amazing, packed full of flavor and nutrients. There are some substitutions you can make for even faster prep. And there is plenty to fill you up at dinner and take to lunch the next day.
Prepping food has become my favorite part of cooking since transitioning to plant-based eating. I don’t have to worry about contaminating my kitchen with raw animal products, and because of that I also like my kids helping me in the kitchen more as well.
Start by gathering all of your ingredients to make sure you aren’t missing anything. Get your slow-cooker out so you have somewhere to put the ingredients once prepped.
I always start with the canned ingredients because they go fast and once the slow-cooker starts filling up it motivates me to finish. Open cans and drain and rinse as directed – tomatoes, pinto beans, black beans, and red enchilada sauce. SHORT-ON-TIME MOM ALERT: You can substitute the fresh peppers and corn with 1-2 cans of fiesta corn or mexicorn, no need to drain or rinse.
Measure your vegetable broth and spices, then move on to your cutting board. Dice your onion and peppers. Remove the seeds from inside the pepper. Use fresh or frozen corn. For fresh corn, cut off the cobb.
The coconut milk is my favorite part of the recipe. It adds a creaminess to the soup that calms down the spices. Measure and set aside the coconut milk in the fridge to stir in right before serving.
Since this soup is pretty low calorie I love being able to add a handful of crushed tortilla chips on top before eating. My favorite chips for soup are organic blue corn tortilla chips. Keep in mind those are not oil-free. You can make your own oil-free chips by cutting up corn tortillas that do not contain oil and baking at 350 degrees F for 8-10 minutes, until crisp.
My husband loves the heartiness that the beans and corn add to this soup. I love all the nutrients and that I can eat a lot without consuming too many calories. My 7-year-old gobbles it up because it reminds him of chili. For my 4-year-old I use a slotted spoon and serve it on a plate so he can eat the ingredients individually.
My 7-year-old didn’t start loving soup until he was 5 or 6. I think little ones like to see what they are eating, and soup is too much of a mixed bag. I don’t mind serving it differently for my little guy since he’s still eating the same meal.
Thanks for stopping by and good luck with your plant-based transition this week. For another slow-cooker idea try my Crock-Pot Vegetable Soup Recipe. Enjoy! ~Cassie
Crock-Pot Enchilada Soup
A family-friendly and easy plant-based Crock-Pot soup recipe. This slow-cooker soup recipe is an easy plant-based diet lunch and dinner idea. This is an oil-free, non-dairy plant-based recipe in-line with a whole food, plant-based diet.
This recipe fits best in an 8-quart slow-cooker.
- 1 sweet or yellow onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1.5 cups corn kernels
- 1 14.5-ounce can petite diced tomatoes, do not drain
- 2 16-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can black beans, do not drain
- 2 10-ounce cans red enchilada sauce, mild
- 1 cup vegetable broth
- 2 tsp minced garlic
- 2 tsp each: paprika, cilantro, chili powder
- 1 tsp each: kosher salt, ground black pepper, onion powder, garlic powder
- 1/2 tsp each: cayenne pepper, cumin
- 1/2 13.5-ounce can coconut milk, shake well before opening
- Organic blue corn tortilla chips optional
Dice onion and peppers. Measure and prepare all other ingredients. Add all ingredients and spices to Crock-Pot except coconut milk. Heat on low heat in slow cooker for 6-8 hours or 4-5 hours on high heat. Stir-in coconut milk before serving. Optionally, serve with crushed blue corn tortilla chips on top of soup.
Calories are per serving, not including optional tortilla chip topping.
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