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Name: Enchilada Soup -Crock Pot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 each onion diced; 2 cloves garlic minced; 1 teaspoon cumin; 1 teaspoon Chili powder; 1 teaspoon dried oregano; 16 oz stock; 1 can rotel; 1 can green enchilada sauce; 1 can pinto bean; 1 can black beans; 6 oz roasted corn or hominy; 2 tablespoons olive oil

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INGREDIENTS

1 each onion ; diced
2 cloves garlic ; minced
1 teaspoon cumin
1 teaspoon Chili powder
1 teaspoon dried oregano
16 oz stock
1 can rotel
1 can green enchilada sauce
1 can pinto bean
1 can black beans
6 oz roasted corn or hominy
2 tablespoons olive oil

Servings

INSTRUCTIONS

Heat extra virgin olive in skillet and cook onions and garlic until translucent; stir in cumin, chili powder, oregano, and bay leaf, cook another 2 minutes.

Spoon onion mixture into slow-cooker, add stock, Rotel, enchilada sauce, beans, hominy and corn.

Cover and cook for 6-8 hours on low or 3-4 hours on high.

Serve with garnishes and enjoy!

*Garnish with extras: Greek yogurt or sour cream, shredded cheese, green onions, cilantro, tortilla chips

Add cooked beef or chicken

NOTES

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 6 Servings

Calories: 118
Calories from Fat: 22 (19%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 2.3mg		1 %
Sodium 565.6mg		20 %
Potassium 386.6mg		10 %
Total Carbohydrate 18.2g		5 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 13g
Protein 6.7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 118

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