A rich and flavorful enchilada soup, perfect for a comforting meal.
Prepare the crockpot by spraying it with non-stick spray.
This prevents sticking and makes cleanup easier.
Dice the onion and add it to the crockpot along with the ground turkey.
Breaking up the turkey into smaller pieces helps it cook evenly.
Add the fire-roasted tomatoes, black beans, corn, and enchilada sauce to the crockpot. Stir to combine.
Ensure all ingredients are evenly mixed for consistent flavor.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Cooking on low allows the flavors to meld together beautifully.
Stir in the shredded cheddar cheese until melted.
Adding the cheese at the end ensures it melts smoothly.
Serve the soup hot, garnished with crushed tortilla chips if desired.
For a fresh touch, add a sprinkle of chopped cilantro or a squeeze of lime.
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