Description
A hearty and flavorful beef enchilada soup made in a slow cooker.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- In a skillet, brown the ground beef over medium heat.
- Add the diced onion and minced garlic, and cook until softened.
- Transfer beef mixture to the slow cooker.
- Add black beans, corn, enchilada sauce, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, topped with shredded cheese and chopped cilantro.
Notes
- Adjust spiciness by adding jalapeños if desired.
- Serve with tortilla chips for added crunch.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg