beef enchilada soup

"Some days you just need a bit of comfort food.  Something warm, filling and delicious! That is my definition of 'comfort food!'  Add in 'easy' and 'quick-to-make' and we have a winner! Today is one of those days – a comfort food kind of day.  It is drizzly and cold in Kansas and a crockpot full of Beef Enchilada Soup from my homemade recipe sounds perfect. And even smells amazing when you come back into the house from being outside!  So go dig out your crockpot and get it ready for a big pot of deliciousness today! - Debbie Lyons-Blythe, rancher and author of the blog Kids, Cows and Grass. Debbie lives on a ranch in central Kansas with her husband and five kids.

  • 2 pounds Ground Beef (93% lean or leaner)
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (19 ounces) mild enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (4 ounces) diced green chilies
  • 2 packets (1 ounce each) taco seasoning mix
  • 8 flour tortillas (7 to 8 inch), sliced into 1/4-inch strips


  • Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)
  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
  2. Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.

Nutrition information per serving: 536 Calories; 13.6 g Fat (5 g Saturated Fat; 4.6 g Monounsaturated Fat); 84 mg Cholesterol; 2131 mg Sodium; 63 g Carbohydrate; 9.1 g Fiber; 39 g Protein; 10.7 mg Niacin; 0.7 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.5 mg Iron; 33 mcg Selenium; 7.6 mg Zinc; 132.1 mg Choline.