Thursday, December 6, 2012

3 Bean Enchilada Soup

I love soup on a cold winter day! This soup is a perfect mix of mexican flavors and comfort food!
 
1 Large can green enchilada sauce
1 small can diced tomatoes
1 can black beans
1 can pinto beans
1 can light red kidney beans
2 cups frozen corn
1 teas. cumin
1 tsp onion powder
2 teas. garlic (in the jar)
Garnish options: shredded lettuce, sour scream, cilantro, fried tortilla strips.
 
Dupm everything (except garnishes) into a crock pot or large pot. Bring to a simmer and allow to cook on low for around 20 minutes. Theres no meat, so you just want everything nice and hot!


1 comment:

Sara said...

Wow, this soup is amazing! I'm really surprised at how good the green enchilada sauce is as a soup base. I did add 2 cans of chicken breast and I cooked it (on low) for 3 hours since I had to be out of the house that amount of time. The hubby and kids loved it with the sour cream, avocado cubes & mini tortilla strip toppings. Thank you so much for sharing!!


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