Home 10 ingredients or less Slow Cooker Beef Enchilada Soup

Slow Cooker Beef Enchilada Soup

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I love taking dishes that I love to eat and turning them into a tasty soup like this Slow Cooker Beef Enchilada Soup.

I have done this before with things like chicken pot pie and lasagna. Today, I am turning beef enchiladas into a hearty soup. It also is easy to make. The slow cooker does most of the work for ya!

This starts by adding some stew meat, enchilada sauce, condensed cheese soup, black beans, corn, beef broth and oregano to the slow cooker. You stir to combine it all and cook on low for 8-10 hours. That’s it! it’s ready to enjoy. However, adding toppings to the soup is even better. You can add shredded cheese, sour cream, green onion, or tortilla chips.

This was a hit with my family. I suspected it would be since they love just about dish that’s¬†Mexican. It’s like a thicker richer version of taco soup. I love what the enchilada sauce and condensed cheese soup does for the base of this soup. I also love the tender chunks of stew meat.

Slow Cooker Beef Enchilada Soup l| realmomkitchen.com

Here is what you need to make the
Slow Cooker Beef Enchilada Soup

  • STEW MEAT
  • RED ENCHILADA SAUCE
  • CANNED CONDENSED CHEDDAR CHEESE SOUP
  • CANNED BLACK BEANS
  • CORN
  • BEEF BROTH
  • OREGANO
  • SHREDDED MEXICAN CHEESE
  • SOUR CREAM
  • GREEN ONION
  • TORTILLA CHIPS
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Slow Cooker Beef Enchilada Soup


Ingredients

Units Scale
  • 1 lb. stew meat
  • 1 (28 oz) can red enchilada sauce
  • 1 (10 3/4 oz) can condensed cheddar cheese soup
  • 2 (16 oz) cans black beans, drained
  • 2 (15 oz) can corn, drained
  • 1 (15 oz) can or 2 cups beef broth
  • 1 tsp oregano
  • 1 cup shredded Mexican cheese
  • sour cream
  • diced green onion
  • crushed tortilla chips

Instructions

  1. Place the stew meat, enchilada sauce, cheese soup, black beans, corn, beef broth and oregano into a slow cooker. Stir to combine.
  2. Cook on low for 8-10 hours.
  3. To serve, top each bowl with shredded cheese, sour cream, green onion, and crushed tortilla chips. Serves 6-8.
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Recipe adapted from The Weary Chef.

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1 comment

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