Beef Enchilada Soup Recipes

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

Steps:

• Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender.
• Add beef broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and shredded beef.
• Cut tortillas into small pieces and add to broth mixture.
• Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
• Reduce heat and simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (masa flour) for 1 12 ct package of yellow corn tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour.
• Can also add two seeded/sliced jalapeños and one sprig of fresh cilantro.

Steps:

• Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
• Saute until onions are clear.
• Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
• Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
• Serve with shredded cheese and sour cream.