Crockpot Enchilada Soup

There’s not much better on a chilly day than a nice spicy soup and this definitely hits the spot!  Top with your favorite toppings like cheese, tortilla strips, sour cream, avocado, and cilantro.  So Good!!!


Crockpot Enchilada Soup
(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 6-8 hrs

Keywords: slow-cooker soup/stew vegan vegetarian fire roasted tomatoes Mexican


Ingredients (4 large servings)

  • 3 cups vegetable broth
  • 2 t cumin
  • 2 t chili powder
  • 1/2 t cayenne
  • 28 oz fire roasted crushed tomatoes
  • 2 jalapenos, seeded and diced
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans
  • 1 small can tomato paste
  • 2 big handfuls of tortilla chips, crushed (this will be added at the end to thicken the soup and add a fantastic flavor)


    Add all ingredients except tortilla chips into crockpot.

    Let cook on low for at least 6 hours.

    Add crushed tortilla chips and stir well- this will not only thicken the soup more but it will add more of an enchilada flavor as the crushed chips melt into the hot soup.

    Let cook for another hour.

    Ladle into bowls and top with your favorite toppings- cheese, more crushed tortilla chips, avocado, sour cream, etc…

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    Slow cooker BBQ tofu

    Oh no she didn’t!

    Oh yes I did!!

    Back when I ate animals I used to make shredded BBQ chicken all the time.  It was quite easy.  But being a Texas gal I’ve been missing that BBQ flavor lately, so I decided to try something similar with tofu.  It turned out great- I was super impressed!  Though I loved this and will definitely make it again and again I think I’m going to try it with tempeh next time(that was actually the husbands idea- can you believe it?!), I think it will give it a little more of a meaty “chew”, know what I mean?  We’ll see what happens!

    Here’s the version with tofu…

    Slow cooker BBQ tofu

    1 block of tofu
    1-ish jar of your favorite BBQ sauce(I used about 3/4 of the jar)

    Drain your tofu and press as much water out of it as you can (this can be accomplished in many ways- I just like to put it between kitchen towels and press on it with something heavy)

    Cut your tofu into cubes(they don’t have to be perfect) and throw ‘em in your slow cooker.

    IMG_2495 IMG_2496

    Pour in your BBQ sauce…



    Let it go on low for about 5ish hours, or on high for around 3.  Then stir it and kind of chop it up with your stirring utensil until it’s in small chunks and looks like chopped BBQ.




    Serve it up on a whole wheat bun with your choice of fixings- I used mustard and pickles.

    Serve with your favorite side- I did sweet potato fries, but potato salad would also be awesome!







    Happy snacking!