Delicious, nutritious, and easy, this beef enchilada soup can cook in the slow cooker all day or on the stove in just a few minutes. Top with sliced flour tortillas — this is important. They act like noodles and are delicious. Also, offer shredded cheese, avocado, cilantro, sour cream, additional seasoning, and anything that sounds good.
Ingredients
- 4 pounds ground beef , cooked and drained
- 1 can crushed tomatoes , 28 ounce
- 2 cans beef broth , 14 ounce
- 1 can kidney beans , 15 ounce
- 1 can black beans , 15 ounce
- 1 can enchilada sauce , 14.5 ounce
- 1 can sweet corn , 12 fluid ounce
- 1 can chopped green chilies , 4 ounce
- 2 packages taco seasoning , 1.25 ounce
Instructions
-
1
Combine ground beef, tomatoes, broth, kidney beans, black beans, enchilada sauce, corn, chilies, and taco seasoning in a slow cooker; mix well.
-
2
Cover and cook on Low for 8 hours or High for 4 hours.
Nutrition Facts
Per serving
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