Slow Cooker Beef Enchilada Soup

Beef enchilada soup in metal bowl topped with chopped cilantro

It’s no surprise that we love Mexican flavors over here and beef enchilada soup is one of my favorite ways to satisfy enchilada cravings in a lightened-up version! Add enchilada sauce, ground beef, and veggies to the slow cooker for a delicious, creamy soup that works with all the toppings.

Course Main Course, Soup

Cuisine American, Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 350kcal

Author Jennifer Draper

Equipment

Skillet
slow cooker or multicooker

Ingredients

1 pound ground beef
12 oz enchilada sauce
2 cups beef broth
14 oz can diced tomatoes drained
1 cup frozen corn
2 oz cream cheese
1 teaspoon chili powder
1/2 teaspoon salt
Crushed tortilla chips optional

Instructions

Brown ground beef in a skillet or multicooker and drain excess fat
Add browned ground beef to slow cooker
Add all remaining ingredients to slow cooker
Cook on low for 6-8 hours or high for 3-4 hours
Top individual bowls with crushed tortilla chips or toppings as desired

Notes

Store in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost if needed, and reheat over the stove.
To prep as a freezer meal, brown the meat, let it cool, and add all ingredients to a freezer-safe bag. Defrost and cook when ready!
I cooked this in my 5-quart crock on low for 6 hours.
Nutrition calculated without crushed tortilla chips
To make homemade tortilla strips:
- Heat oven to 450 degrees.
- Cut tortillas into small strips and then cut the strips in half.
- Toss with olive oil and garlic powder.
- Place on a baking sheet and bake for 6-8 minutes until crispy and starting to brown.
- Add a handful of tortilla strips to the top of your bowl!

Nutrition