‘Tis the season folks! It’s time to break out the slow cooker and get cookin’! This Slow Cooker Beef Enchilada Soup has got the perfect amount of spice and is loaded with ground beef, veggies, enchilada sauce and cheese. It’s a total meal in a bowl!
Easy Peasy Slow Cooker Beef Enchilada Soup
Get ready folks because this comfort food season I’ll be sharing some delicious slow cooker meals you and your family are sure to enjoy!
First up, this super tasty and ridiculously easy Slow Cooker Beef Enchilada Soup!
I’ve always been a fan of Mexican food with enchiladas always coming in at the top of the list. So why not throw everything into a slow cooker and make it a delicious soup for those cold fall and winter nights?
Honestly, this recipe is one of the easiest slow cooker recipes ever, like ever.
You can choose to make things really easy by using canned enchilada sauce or you can use my homemade recipe. Decide how much effort you want to put in and how much time you’ve got. You’ll only need a 10-oz. can for the recipe and my homemade makes roughly two cups, so you won’t use it all. You can just refrigerate the remainder for another time.
Slow Cooker Beef Enchilada Soup Ingredients
- olive oil
- ground beef
- red onion
- pinto beans
- fire roasted dice tomatoes
- canned Mexican corn
- canned enchilada sauce or homemade
- diced green chiles
- low-sodium beef broth
- chili powder
- ground cumin
- cream cheese
- kosher salt and pepper
- shredded cheddar jack cheese
- crushed tortilla chips for topping, if desired
How to make this slow cooker beef enchilada soup
First, you’ll want to cook your ground beef (crumbling as it cooks) and your onions in some olive oil in a large skillet until the beef is no longer pink and until the onions are translucent and softened before adding this mixture to your slow cooker.
You’ll add the remaining ingredients, except the cream cheese and shredded cheese to the slow cooker and cook for 2 hours on high or 4 hours on low. I mean look at all those yummy ingredients! ↓ It’s such a soul-satisfying, hearty soup that’s just perfect for comfort food season!
The last 45 minutes of cooking, you will want to add your cream cheese and shredded cheese. I take out a few ladles of the soup broth and add it to a bowl and whisk in the softened cubed cream cheese until it’s melted and smooth, then I add it back to the slow cooker along with the shredded cheese and continue to cook until melted and well combined.
When I ladle my soup into bowls I love to top the soup with some crushed tortilla chips for added flavor and perhaps a sprinkle of more shredded cheese because you can never go wrong with added cheese, right?
It doesn’t get much easier folks. I hope you add this delicious slow cooker soup to your menu soon. It would be a nice change up for Taco Tuesday too!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Slow Cooker Beef Enchilada Soup
As I mentioned above, you can choose to make my homemade enchilada sauce or use canned. You decide. Both work fine.
If you like things a bit spicier, you can always add a smidge of cayenne pepper to the recipe.
More Delicious Slow Cooker Recipes to Enjoy
Slow Cooker Beef Enchilada SoupPrint Recipe Pin Recipe
- 1 Tbsp. olive oil
- 2 lbs. ground beef, I use 90% lean beef
- 1 small red onion, finely chopped
- 1 15.5-oz. can pinto beans, drained and rinsed
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1 11-oz. can Mexican corn, drained
- 1 7-oz. can diced green chiles, drained
- 1 10-oz. can enchilada sauce
- 4 cups low sodium beef broth
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 4 oz. cream cheese, cut into small cubes and softened
- 8 oz. cheddar jack cheese, shredded. I use Kraft Creamy Melt Mexican Style Shredded Cheese
- tortilla chips, crushed for garnish, if desired
- extra shredded cheese, for topping, if desired
- Add the olive oil to a large skillet over medium high heat. Add your ground beef, crumbling as it cooks and your onions until the beef is no longer pink and until the onions are translucent and softened before adding this mixture to your slow cooker with a slotted spoon.
- You'll add the remaining ingredients, except the cream cheese and shredded cheese to the slow cooker and cook for 2 hours on high or 4 hours on low.
- The last 45 minutes of cooking, you will want to add your cream cheese and shredded cheese. I take out a few ladles of the soup broth to a bowl and whisk in the softened cubed cream cheese until it's melted and smooth, then I add it back to the slow cooker along with the shredded cheese and continue to cook until melted and well combined.
- Ladle the soup into bowls and top with crushed tortilla chips and extra shredded cheese, if desired.