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    Home

    Slow Cooker White Bean Enchilada Soup

    March 17, 2021 By Rene 21 Comments

    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well.

    Jump to Recipe
    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well | ThisSavoryVegan.com #thissavoryvegan #slowcookerrecipe #vegansoup

    We are keeping the slow cooker recipes coming strong this week with another tasty soup recipe. This soup is super easy to make and is loaded with fiber-packed beans, veggies and a creamy broth. Throw it all in the slow cooker and let the magic happen while you sit back.

    How to make Slow Cooker White Bean Enchilada Soup

    Like I mentioned, this soup is super easy! Dice up some onion, garlic and jalapeño and add it to the slow cooker. Top it off with canned white beans, salsa verde, green enchilada sauce, taco seasoning and broth. Give everything a stir and put the lid on. Now you can just sit back and let the slow cooker do its thing.

    After the soup is finished cooking, add some vegan cream cheese, a corn starch slurry and some frozen corn and cook for an additional 20 minutes. That's it!

    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well | ThisSavoryVegan.com #thissavoryvegan #slowcookerrecipe #vegansoup

    How to serve Slow Cooker White Bean Enchilada Soup

    When it comes to serving this soup, you have lots of options for toppings - and you know that's my favorite part!

    Top your soup with avocado, cilantro, green onion, lime wedges, hot sauce, tortilla chips - lots of options!

    The leftovers will keep in the fridge for 3-5 days and you can also freeze leftovers for future easy grab and go lunches.

    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well | ThisSavoryVegan.com #thissavoryvegan #slowcookerrecipe #vegansoup

    Need more recipe inspo? Check these out:

    • Slow Cooker Black Bean Soup
    • Slow Cooker Mushroom Ragu with Vegan Ricotta
    • Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce
    • Vegan Enchilada Soup
    • Vegan Enchilada Casserole with Jalapeño Cream Sauce
    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well | ThisSavoryVegan.com #thissavoryvegan #slowcookerrecipe #vegansoup
    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well | ThisSavoryVegan.com #thissavoryvegan #slowcookerrecipe #vegansoup
    Print Pin
    4.93 from 14 votes

    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.
    Course Main Course
    Cuisine Mexican
    Keyword beans, slow cooker, soup
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 6
    Calories 148kcal

    Ingredients

    • ½ large yellow onion diced
    • 3 cloves garlic diced
    • 1 jalapeño diced
    • 2 15-ounce cans white beans drained and rinsed
    • 2 tablespoon taco seasoning
    • 2 cups green enchilada sauce
    • ½ cup salsa verde
    • 4 cups broth*
    • 1 tablespoon corn starch
    • 1 tablespoon 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. 

    Nutrition

    Calories: 148kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 972mg | Potassium: 152mg | Fiber: 4g | Sugar: 9g | Iron: 1mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well | ThisSavoryVegan.com #thissavoryvegan #slowcookerrecipe #vegansoup
    « Roasted Brussels Sprouts with Sichuan Aioli
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    Reader Interactions

    Comments

    1. Cyndi

      March 20, 2023 at 4:25 pm

      5 stars
      It was so good! Fast easy and so yummy! I think I’ll add spinach next time but you don’t need it.

      Reply
    2. Carolyn

      September 19, 2022 at 10:58 am

      5 stars
      The best! I made this for our family of vegans and non vegans, they went crazy for it!! The toppings are perfect. We use all of them, every bit was eaten. Everything I have made has been amazing!❤️

      Reply
      • Rene

        September 30, 2022 at 7:58 am

        So glad it was a hit Carolyn! The toppings are my favorite part too!

        Reply
    3. Katie

      November 21, 2021 at 4:23 pm

      5 stars
      This was so easy and SO good! I used a whole package of taco seasoning because I would never remember to use the rest of a partial package, but other than that I kept the recipe as is and made it in the crockpot. Another winner!!

      Reply
      • Rene

        November 22, 2021 at 9:42 am

        So glad you liked it Katie!

        Reply
    4. Cheri Logan

      May 16, 2021 at 10:26 pm

      5 stars
      A recipe the whole family loves! Easy to make and healthy. I add different veggies every time.

      Reply
      • Rene

        May 18, 2021 at 9:06 am

        Hi Cheri - so glad the whole family likes this. And I love the idea of using different veggies to switch it up!

        Reply
    5. Meredith

      March 31, 2021 at 6:36 pm

      5 stars
      So yummy. Added spinach and zucchini! Just made it on the stove top in under 30 min too.

      Reply
      • Rene

        April 13, 2021 at 8:40 am

        Yum! Those sound like great adds!

        Reply
    6. Stef Tarpy

      March 31, 2021 at 5:57 am

      5 stars
      We loved this soup! Super easy, little prep and obviously most of the work is done in the slow-cooker which worked well over the weekend when we had a bunch of other stuff to do! Flavor was great - we all loved it! Thanks!

      Reply
      • Rene

        April 13, 2021 at 8:39 am

        Yes! I love the slow cooker! So glad it was a hit!

        Reply
    7. Mary M.

      March 26, 2021 at 4:32 pm

      4 stars
      I was on a time crunch when I made this , so I sautéed the vegetables in the stock pot and then added the spices and liquids, beans, brought it to a boil and the lowered to a simmer. Added vegan cream cheese ( tofutti) and corn, simmered about 5-10 minutes, then added the cornstarch slurry and cooked until slightly thickened. Took no more than 45 minutes and tasted delicious!

      Reply
      • Rene

        April 13, 2021 at 8:35 am

        Great! So glad it was a quick one!

        Reply
        • Tori

          April 04, 2022 at 4:30 pm

          Is this spicy?

          Reply
          • Rene

            April 06, 2022 at 2:05 pm

            This is pretty mild as is! You can always de-seed the jalapeno to decrease the spice.

            Reply
    8. Madde

      March 25, 2021 at 4:08 pm

      5 stars
      Another delicious recipe! Loved how easy and tasty this was! Definitely will be in my regular rotation. Adding tortilla chips and avocado on top made it even better!!

      Reply
      • Rene

        April 13, 2021 at 8:32 am

        You can never go wrong with avocado and chips 🎉

        Reply
    9. Nikki Swearingen

      March 19, 2021 at 9:42 am

      What brand of vegan cream cheese did you use?

      Reply
      • Rene

        March 21, 2021 at 9:57 am

        I used Trader Joe's in this recipe, but I also like Kite Hill.

        Reply
    10. Keri

      March 18, 2021 at 8:06 am

      What could you sub for the vegan cream cheese?

      Reply
      • Rene

        March 21, 2021 at 9:56 am

        You could use non-dairy milk, it just won't be as creamy.

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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