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Slow Cooker Vegetarian Enchilada Soup

Sarah | Curious Cuisiniere
  • 260 minutes
  • Serves 3

INGREDIENTS

2

large poblano peppers, (diced)

1

green pepper, (diced)

1

onion, (diced)

1/2 cup

pinto beans, (dry)

4 cups

water

1 6 ounce can

tomato paste

1/4 cup

masa harina (or cornmeal)

2 tsp

chili powder

1 tsp

garlic powder

1 tsp

cumin

1 tsp

salt

1/2 tsp

oregano

1/4 tsp

celery seed

1 1/2 cups

corn

1

jalapeno ((smooth and free of veins), minced)

3/4 cup

sharp cheddar cheese, (shredded)

1 tbsp

sour cream

2 tsp

lime juice

Extra cheese and sour cream ((for serving))