Slow Cooker Beef Enchilada Soup

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 was a hit with my family. I suspected it would be since they love just about dish that’s Mexican.

Slow Cooker Beef Enchilada Soup

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Ingredients

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• 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

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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