Description
A delicious and easy-to-make crock pot enchilada soup that is perfect for busy weeknights.
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) diced tomatoes with green chilies
- 1 can (10 oz) enchilada sauce
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Transfer the cooked beef to the crock pot.
- Add black beans, corn, diced tomatoes, enchilada sauce, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper to the crock pot.
- Stir all ingredients until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, topped with shredded cheese and chopped cilantro.
Notes
- For a vegetarian version, substitute ground beef with lentils or additional beans.
- Feel free to add more vegetables like bell peppers or zucchini.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crock Pot Enchilada Soup, Easy Soup Recipe, Slow Cooker Soup