Description
A hearty slow cooker beef enchilada soup that’s perfect for chilly evenings, featuring savory beef, zesty enchilada sauce, and fresh toppings.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings (cheese, cilantro, sour cream, tortilla chips)
Instructions
- Brown the ground beef alongside the diced onion and minced garlic in a skillet over medium heat for 8-10 minutes, until fully cooked. Drain any excess fat.
- Transfer the beef mixture to a slow cooker. Add the enchilada sauce, diced tomatoes (with juice), black beans, corn, beef broth, cumin, chili powder, salt, and pepper.
- Stir all the ingredients together until well combined and evenly coated with the sauce, then cover the slow cooker.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld.
- Once cooked, ladle the hot soup into bowls and top with cheese, chopped cilantro, sour cream, and tortilla chips as desired.
Notes
This soup is great for leftovers and can be frozen for up to 3 months. Modify spices and toppings according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
