Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

I just love coming home from a long day at work to a cooked dinner! Right when you walk in the door you can smell the wonderful soup, so we dig in as soon as we can!

Ingredients Nutrition


  1. Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
  2. Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
  3. Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
  4. Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
  5. VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.
Most Helpful

This soup really does deserve the full 5 stars! I cut the recipe in half and cooked it on high for 3 hours and it was ready when lunch time hit. I used diced tomatoes, the dried onion and mexi corn. I totally forgot the cheese. But I do have leftovers so it will get some then. Both DH and I thought the spices were spot on. I did use a hot enchilada sauce. Serve some chips on the side. Yum! Made for best of 2010 game. Thanks for posting. :)

teresas January 30, 2011

This soup was absolutely wonderful and easy to make. It tasted like liquid enchiladas. The blend of herbs and spices was PERFECTO! I struggle to find delicious creative recipes without dairy and gluten foods involved and this is a keeper. Crumbled corn chips and no cheese on top was just fine. You'll love it!

pacoandtia March 02, 2010

This was absolutely wonderful!! I jump at the chance to use my crockpot and this recipe did not disappoint, so much easier then my stove-top recipe and just as good, if not better!

Samantha Torres January 29, 2012