Recipe: Fall enchilada soup

Time to whip out that crockpot.

Maggie Fitzgerald, Staff Writer

It is officially soup season. The weather is changing and the crisp fall air is demanding a wardrobe consisting of sweaters, scarves and mittens. When we have to bundle up to bear the cold temperatures, there is only one appropriate thing to have for dinner: soup. There is nothing better than cozying up inside, hands still cold and nose still red, with a warm bowl of homemade soup. Whether it’s chili, chicken noodle, squash or broccoli cheddar, soup just hits the spot. 

The hint of spice in enchilada soup is balanced perfectly with the addition of greek yogurt and lime, and the more lime, the better. For my vegetarian friends, the variety of beans makes the soup a filling, protein packed dinner. While I prefer this soup without meat, shredded chicken is an easy addition that can incorporate extra protein while thickening the soup as well.  Turn on your crockpot before leaving the house and come home to a comforting, delicious soup. Make sure to set aside time this season to try this soup. I promise, it’s worth it. 

Ingredients: 

  • 28 ounce can of mild green enchilada sauce
  • 1 can of Rotel tomatoes
  • Small package of frozen corn
  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of white beans
  • 1 teaspoon paprika
  • 1 teaspoon of cumin
  • 2 teaspoons of chili powder
  • 1 cup of fat free greek yogurt
  • Juice of 1-2 limes
  • Chopped cilantro
  • Grated cheddar cheese
  • Fritos

Instructions: 

  1. Combine first 9 ingredients in a Crockpot and cook on high for 4-6 hours
  2. When the soup is hot and flavors have mixed, add greek yogurt and lime, about 15-30 minutes before serving.
  3. Top with chopped cilantro, cheddar cheese and fritos. 

 

Happy cooking!