Enchilada Soup
Enchilada Soup is inexpensive and uses ingredients you likely already have! Get out your slow cooker and let's make a soup that's a favorite for so many families.
Prep Time15 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Dinner, Soup
Cuisine: Mexican
Keyword: beef enchilada soup, creamy enchilada soup, enchilada soup recipe
Servings: 4
Calories: 520kcal
Ingredients:
- 1 pound lean ground beef
- 1/2 cup chopped onion +extra for garnish
- 1/2 cup celery chopped
- 4 cups beef broth
- 1 can fire roasted tomatoes
- 8 ounces shredded cheddar cheese (1 8-oz package)
- 3 green onions chopped
- Fresh tomatoes diced
- 1 avocado peeled and quartered
- 1 bunch cilantro cleaned and chopped
- salt and pepper to taste
Directions:
Prep a 6-quart crock pot with cooking spray.
Add ground beef, onions, celery to a nonstick skillet.
Cook on medium high heat constantly stirring until the ground beef is brown.
Transfer the ground beef, onions, celery to a crockpot.
Add beef broth and canned tomatoes to the crock pot.
Stir well to mix.
Cover the crockpot.
Cook on high for 3-4 hours or on low for 6-8 hours.
About 30 minutes before being served, add the cheese.
Stir to mix the cheese into the soup.
Calories: 520kcal | Carbohydrates: 13g | Protein: 42g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 1513mg | Potassium: 899mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1233IU | Vitamin C: 11mg | Calcium: 479mg | Iron: 4mg