Description
A delicious and easy-to-make crock pot enchilada soup that is packed with flavor and perfect for any occasion.
Ingredients
- 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.
- In the crock pot, combine the cooked ground beef, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, serve hot, topped with shredded cheese and chopped cilantro.
Notes
- For a vegetarian version, substitute ground beef with lentils or additional beans.
- Adjust the spice level by adding more chili powder or jalapeños.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican