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Slow Cooker Beef Enchilada Soup


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


  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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