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 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)
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!
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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