Description
This hearty Beef Enchilada Soup is packed with ground beef, beans, corn, green chilies, and bold enchilada flavors. Made easily in a slow cooker, it’s a cozy Tex-Mex inspired dish finished with tortillas and customizable toppings.
Ingredients
2 pounds ground beef (93% lean or leaner)
2 cans reduced-sodium beef broth (14.5 ounces each)
1 can crushed tomatoes (28 ounces)
1 can mild enchilada sauce (19 ounces)
1 can black beans, drained and rinsed (15 ounces)
1 can kidney beans, drained and rinsed (15 ounces)
1 can sweet corn, drained (15 ounces)
1 can diced green chilies (4 ounces)
2 packets taco seasoning mix (1 ounce each)
8 sliced flour tortillas, cut into ¼-inch strips
Optional garnishes: shredded cheese, sliced avocado, sour cream, taco seasoning
Instructions
- Heat a large nonstick skillet over medium heat.
- Add ground beef and cook for 12–15 minutes, breaking it into ½-inch crumbles, until browned and cooked through (160°F).
- Transfer the cooked beef to a 4½–5½-quart slow cooker.
- Add beef broth, crushed tomatoes, enchilada sauce, black beans, kidney beans, corn, green chilies, and taco seasoning. Stir to combine.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours.
- Stir in tortilla strips before serving.
- Serve hot, garnished with shredded cheese, avocado slices, and sour cream if desired.
Notes
- Use corn tortillas instead of flour for a different texture.
- Add shredded cheese directly to the soup for a cheesier version.
- Swap beef for cooked shredded chicken for a lighter take.
- Mix in fresh cilantro before serving for brightness.
- Use spicy enchilada sauce and hot green chilies for extra heat.
- Prep Time: 20 minutes
- Cook Time: 2–4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
