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Delicious Slow Cooker Enchilada Soup Recipe

Slow Cooker Enchilada Soup Recipe made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 pound ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded cheese cheddar or Mexican blend
  • Sour cream for topping (optional)
  • Chopped cilantro for garnish (optional)

Instructions

  • Brown the ground beef in a skillet over medium heat.
  • Add chopped onions and minced garlic, cooking until softened.
  • Transfer the meat mixture to the slow cooker.
  • Stir in black beans, corn, diced tomatoes, chicken broth, chili powder, and cumin.
  • Season with salt and pepper to taste.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Before serving, stir in the shredded cheese until melted.
  • Serve hot, garnished with sour cream and cilantro if desired.