Easy Crockpot torso Enchilada Soup

Ingredients

• 1 pound ground beef or turkey
• 1 medium onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 packet taco seasoning
• 2 cups chicken broth
• Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, green onions

Step-by-Step

1. Brown the ground beef or turkey in a skillet over medium heat. Drain off any excess grease.

2. Add the chopped onion to the skillet and cook until softened, about 5 minutes.

3. Transfer the browned meat and onion mixture to your crockpot.

4. Add the black beans, corn, diced tomatoes and green chilies, cream of chicken soup, enchilada sauce, taco seasoning, and chicken broth to the crockpot.

5. Stir everything together well to combine all ingredients.

6. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.

7. Once the soup is cooked, stir well before serving.

8. Serve hot and top with your favorite toppings such as shredded cheese, sour cream, avocado, tortilla chips, and green onions.

Variations and Customizations

This recipe is incredibly versatile. Don’t be afraid to experiment and tailor it to your taste.

Adding More Vegetables

Feel free to add more vegetables to your soup. Diced bell peppers, zucchini, or even spinach can be great additions.

Add the tougher vegetables like bell peppers along with the other main ingredients at the beginning. Delicate greens like spinach should be stirred in during the last 30 minutes of cooking.

This prevents them from becoming overly mushy.

Spice Level Adjustments

Control the spice level easily. Use a mild, medium, or hot enchilada sauce depending on your preference.

You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat. If you want a milder soup, consider using a can of plain diced tomatoes instead of Rotel.

Remove the seeds from the chiles if you are using fresh.

Protein Alternatives

Not a fan of ground beef or turkey? You can easily substitute with shredded chicken or even cooked quinoa.

If using chicken, add pre-cooked shredded chicken during the last hour of cooking. Quinoa can be added at the beginning, as it takes longer to cook.

Another option is using plant-based crumbles to make the recipe vegetarian.

Slow Cooker Tips and Tricks

Maximize your slow cooker’s potential with these handy tips.

Choosing the Right Slow Cooker

The size of your slow cooker matters. For this recipe, a 6-quart slow cooker is ideal.

Smaller slow cookers may overflow, while larger ones may dry out the soup. Always adjust the recipe accordingly based on your slow cooker’s capacity.

Don’t lift the lid unnecessarily. Each time the lid is lifted, heat escapes, extending the cooking time.

Preventing Burning

To prevent burning, add a little extra chicken broth. Especially when cooking on high.

Also, stir the soup occasionally. This helps distribute the heat evenly and prevents sticking.

Consider using a slow cooker liner for easy cleanup.

Safe Slow Cooking Practices

Always ensure that your meat is thoroughly browned before adding it to the slow cooker. This helps kill any bacteria.

Do not thaw meat on the counter before adding it to the slow cooker. Thaw it in the refrigerator or microwave instead.

The internal temperature of the meat should reach 165°F (74°C) to ensure it’s safe to eat. Use a food thermometer to check.

Serving Suggestions and Pairings

Enhance your dining experience with these serving suggestions.

Topping Ideas

The toppings can elevate your soup to the next level. Consider serving with shredded cheese, sour cream, avocado, and tortilla chips.

Diced green onions and a squeeze of lime juice add a fresh, zesty touch. A dollop of Greek yogurt is a healthy alternative to sour cream.

Crumbled cotija cheese provides a salty, crumbly texture.

Side Dish Options

Pair your soup with a simple side salad or some crusty bread. A corn salad with a lime vinaigrette complements the flavors perfectly.

Quesadillas or mini tacos make a fun and flavorful addition. A side of Mexican rice is also a great option.

Don’t forget a refreshing beverage like lemonade or iced tea.

Making it a Meal Prep

This soup is perfect for meal prepping. Divide it into individual containers for easy lunches or dinners throughout the week.

It also freezes well. Store in freezer-safe containers for up to 3 months.

Thaw overnight in the refrigerator before reheating. Reheat on the stovetop or in the microwave.

Nutritional Information and Benefits

Learn about the nutritional benefits of this hearty soup.

Key Nutrients

This soup is packed with protein, fiber, and essential vitamins and minerals. The ground beef or turkey provides a good source of protein.

Beans and corn contribute fiber, which aids in digestion. Diced tomatoes offer vitamin C and antioxidants.

The variety of ingredients ensures a balanced nutritional profile.

Health Benefits

The high fiber content can help you feel full and satisfied, aiding in weight management. The protein helps build and repair tissues.

Antioxidants from the tomatoes and other vegetables can protect against cell damage. The soup is also a good source of energy.

Just be mindful of the sodium content from the canned ingredients.

Making it Healthier

Reduce the sodium content by using low-sodium chicken broth and rinsing canned beans and corn.

Use lean ground turkey or chicken instead of ground beef to lower the fat content. Add extra vegetables to boost the nutritional value.

Consider using whole wheat tortillas for the tortilla chips.

Storing and Reheating Leftovers

Proper storage ensures your soup stays fresh and delicious.

Cooling and Storage

Allow the soup to cool completely before storing it in the refrigerator. Divide it into smaller containers to speed up the cooling process.

Store in airtight containers in the refrigerator for up to 3-4 days. Properly cooled leftovers are key to food safety.

Label the containers with the date to keep track of when you made the soup.

Freezing Instructions

For longer storage, freeze the soup in freezer-safe containers or bags. Leave some headspace in the containers to allow for expansion.

Freeze in individual portions for easy thawing. The soup can be stored in the freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating Methods

Reheat the soup on the stovetop over medium heat until heated through. Stir occasionally to prevent sticking.

You can also reheat it in the microwave. Microwave on high for 2-3 minutes, stirring occasionally, until heated through.

Add a splash of chicken broth if the soup is too thick.

FAQ

Can I make this soup vegetarian?

Yes, simply omit the ground beef or turkey and substitute with plant-based crumbles or additional beans and vegetables.

Can I use a different type of bean?

Absolutely! Pinto beans or kidney beans would work well in this recipe.

How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the beans or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.

Can I add rice to this soup?

Yes, you can add cooked rice during the last 30 minutes of cooking. Use about 1 cup of cooked rice for this recipe.

What if I don’t have cream of chicken soup?

You can substitute cream of mushroom soup or cream of celery soup. Alternatively, you can make a roux with butter and flour and then add milk or cream to create a creamy base.