Slow Cooker White Bean Enchilada Soup
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Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well.
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 jalapeƱo 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!
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.
Need more recipe inspo? Check these out:
Slow Cooker White Bean Enchilada Soup
Ingredients
- 1/2 large yellow onion diced
- 3 cloves garlic diced
- 1 jalapeƱo 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
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This was absolutely delicious and so easy. I didnāt have a slow cooker but I just let it simmer on the stove for an hour or so.Ā
So far, there hasnāt been anything Iāve made of yours that hasnāt been fabulous!
Thank you so muchš¤
Thanks so much Judy!
It was so good! Fast easy and so yummy! I think Iāll add spinach next time but you donāt need it.
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!ā¤ļø
So glad it was a hit Carolyn! The toppings are my favorite part too!
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!!
So glad you liked it Katie!
A recipe the whole family loves! Easy to make and healthy. I add different veggies every time.
Hi Cheri – so glad the whole family likes this. And I love the idea of using different veggies to switch it up!
So yummy. Added spinach and zucchini! Just made it on the stove top in under 30 min too.
Yum! Those sound like great adds!
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!
Yes! I love the slow cooker! So glad it was a hit!
I was on a time crunch when I made this , so I sautƩed 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!
Great! So glad it was a quick one!
Is this spicy?
This is pretty mild as is! You can always de-seed the jalapeno to decrease the spice.
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!!
You can never go wrong with avocado and chips š
What brand of vegan cream cheese did you use?
I used Trader Joe’s in this recipe, but I also like Kite Hill.
What could you sub for the vegan cream cheese?
You could use non-dairy milk, it just won’t be as creamy.