Imagine coming home after a long day to the irresistible aroma of spices and simmering tomatoes. This warm, hearty soup is a breeze to put together—simply open eight cans, pop them into the slow cooker, and let the magic happen. It’s the perfect remedy for chilly nights or when you crave a nourishing dish with minimal prep time. Get ready to ladle up a bowl of comforting, fiesta-inspired goodness!
Ingredients
- 1 can (15 oz) diced tomatoes (fire-roasted if available)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) chopped green chilies
- 1 can (14 oz) low-sodium chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
Lightly coat the inside of your slow cooker with cooking spray. Empty all eight cans—tomatoes, tomatoes with green chilies, pinto beans, black beans, corn, enchilada sauce, green chilies, and broth—directly into the slow cooker. Stir gently to combine.
Next, sprinkle in the chili powder, ground cumin, and a pinch of salt and pepper. Stir again, ensuring all the seasonings are well distributed throughout the soup mixture.
Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the flavors have mingled beautifully and the soup is piping hot.
Serve the soup in bowls, topping it with your favorite fixings—think shredded cheese, sour cream, diced avocados, or a squeeze of fresh lime juice. Don’t forget a side of warm tortillas or cornbread to soak up every last drop!
This recipe is a crowd-pleaser for busy families, dorm-dwellers, and everyone in between—no cutting board needed. If you’re watching your sodium intake, use low-sodium or no-salt-added canned goods. For a vegetarian spin, choose vegetable broth instead of chicken, or boost the protein with a can of vegetarian refried beans.
The beauty of this soup is its flexibility, and it’s made even better by the fact that it practically cooks itself. Here’s to a cozy, stress-free meal your whole household will adore!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
