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Slow Cooker Beef Enchilada Soup

'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! 
Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Course: Soup
Cuisine: Mexican
Keyword: Comfort Food, enchilada sauce, Ground beef, Slow Cooker
Servings: 8 servings
Calories: 494kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 494kcal | Carbohydrates: 4g | Protein: 30g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 800mg | Potassium: 670mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1041IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 3mg