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Mounds of snow and highs below zero have us wanting soup all day, everyday. We’ve been doing it all lately. Wild Rice, Split Pea, Clam Chowder, the list goes on and on. I had enchiladas on my mind today though and wanted a healthier, easier alternative to get my fix and wanted it in comfort food/soup form. This slow cooker soup went above and beyond all my expectations. It is SO easy and seriously delicious. Definitely a new staple in our house!
All of the flavor for this soup comes from the salsa, so make sure you get one that you like! Keep in mind that the salsa determines the level of spiciness as well, so if you get a hotter one, that dollop of sour cream at the end sure comes in handy to balance it out!
Another thing to make note of… your cooking time is going to vary depending on how thick you are chopping your vegetables. I would say it will need a minimum of 5 hours on high but could need anywhere from 6-8. Just start checking your veggies regularly around 4.5 hours and when they are soft and cooked to your liking, then call it a day!
All of the ingredients I use are linked so you can find them effortlessly on Target’s website. Click, add to cart and have them delivered right to your door using Shipt! Is there any better tool for busy moms? I think not.
2 c. chopped carrots (about 4/5 whole carrots - peeled and chopped)
1 c. chopped celery (about 2 large ribs)
1 yellow onion - chopped
1 small sweet potato - chopped
1 15oz can black beans - rinsed and drained
The juice of half a lime
1 16oz jar of salsa (I use Simply Balanced Organic Cantina Style Salsa)
1 48oz carton chicken broth
3 T. unsalted butter
3 T. flour (I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1 large handful of baby greens - chopped (I use Taylor Farms Wellness Blend)
Crumbled Tortilla Chips
Dump the carrots, celery, onion, sweet potato, black beans, lime juice, salsa and chicken broth into a large slow cooker. Stir to combine.
Cover, set slow cooker on high and cook for 5 hours (cooking time will vary depending on the size of your chopped veggies - cook until veggies are soft).
In a microwave safe bowl, microwave the butter for 30-45 seconds to melt.
Add flour to butter and whisk to combine.
Whisk flour/butter mixture into the soup. Cover and cook an additional 10 minutes.
Stir in chopped baby greens.
Serve with avocado, tortilla chips and sour cream.