Slow Cooker White Bean Enchilada Soup
Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well.
Ingredients
- 1/2 large yellow onion diced
- 3 cloves garlic diced
- 1 jalapeño diced
- 2 15-ounce cans white beans drained and rinsed
- 2 tbsp taco seasoning
- 2 cups green enchilada sauce
- 1/2 cup salsa verde
- 4 cups broth*
- 1 tbsp corn starch
- 1 tbsp water
- 4 oz vegan cream cheese
- 1 cup frozen corn
- cilantro, avocado, lime wedges, hot sauce, tortilla chips optional toppings
Instructions
- Add all of the ingredients (through the broth) to a slow cooker. Stir to combine and cook on low for 8 hours or high for 4 hours.
- Combine the corn starch and water in a small bowl and whisk until combined. Remove the lid and add the corn starch slurry, vegan cream cheese and corn to the slow cooker. Cover and cook on high for an additional 20 minutes. Remove lid and whisk any remaining chunks of cream cheese. Taste and adjust seasoning if needed.
- Add soup to a bowl with any optional toppings you choose.
Video
Notes
*I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead.
**FOR STOVETOP: Add all of the ingredients (through the broth) to a large stockpot over medium heat. Bring to a boil, then lower heat and simmer for 30-60 minutes. Combine the corn starch and water in a small bowl and whisk until combined. Add the corn starch slurry, vegan cream cheese and corn to the stockpot. Cook for an additional 20 minutes. Whisk any remaining chunks of cream cheese before serving. Taste and adjust seasoning if needed. Add soup to a bowl with optional toppings.
Get my slow cooker here.
Calories: 148kcal, Carbohydrates: 22g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Sodium: 972mg, Potassium: 152mg, Fiber: 4g, Sugar: 9g, Iron: 1mg
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