Slow Cooker Enchilada Soup

If there are some of you out there who still haven’t gotten themselves a slow cooker… I’m telling you, you need to get one NOW. If only so that you can make this delicious recipe

But, no, seriously. It’s amazing. I use mine all the time. I honestly can’t even believe that I didn’t get one until just this past November, especially because of how much we’ve used it since then.

Both Brent and I absolutely loved this soup. I was surprised, because Brent isn’t really a “soup person,” but he even went back for seconds! And it was just the perfect amount of spiciness, too. Not quite to the setting-your-mouth-on-fire level, but there was definitely a kick!

 

 

Slow Cooker Enchilada Soup

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (four servings):

1 lb lean ground turkey (or substitute ground beef)

Canola oil

1 small onion, minced

1 (15 oz.) can pinto beans

1 (10 oz.) can red enchilada sauce (or use this recipe and make your own!)

1 (3.5 oz) diced green chilis

2 cups low-sodium chicken stock

Salt and pepper

Cumin

Oregano

Paprika

Chili powder

Cayenne pepper

5 cloves garlic, minced

A few drops of Cholula Chili Garlic sauce

1/4 cup shredded parmesan cheese

Directions:

Brown the ground turkey over medium-high heat in canola oil in a sauté pan, but don’t cook all the way through (about 4 minutes).

Season the turkey with a little bit of salt, pepper, and chili powder while it’s cooking and break up meat with a spatula.

Meanwhile, add the rest of the ingredients (spices to taste) to the slow cooker.

When the turkey is done, add it to the slow cooker, stirring to combine.

Cook on HIGH for two and a half hours.

Serve with a bit of parmesan cheese on top.

Enjoy!