Crock Pot Beef Enchilada Soup

This Crock Pot Beef Enchilada Soup recipe is hearty and flavorful, which uses ground beef and enchilada sauce for a rich, Tex-Mex taste. It’s a straightforward recipe, ready in 6 hours and 10 minutes.

Crock Pot Beef Enchilada Soup Ingredients

• 1 pound ground beef
• 12 oz enchilada sauce
• 2 cups beef broth
• 14 oz can diced tomatoes, drained
• 1 cup frozen corn
• 2 oz cream cheese
• 1 teaspoon chili powder
• ½ teaspoon salt
• Crushed tortilla chips (optional)

How To Make Crock Pot Beef Enchilada Soup

1. Brown the beef: Cook ground beef in a skillet or multicooker until browned, then drain excess fat.
2. Add to slow cooker: Transfer browned beef to the slow cooker.
3. Add remaining ingredients: Stir in enchilada sauce, beef broth, diced tomatoes, corn, cream cheese, chili powder, and salt.
4. Cook until flavors meld: Cover and cook on Low for 6–8 hours or High for 3–4 hours.
5. Serve with toppings: Ladle into bowls and top with crushed tortilla chips or your favorite toppings.

Recipe Tips

• How to make it spicier: Add diced jalapeños or extra chili powder.
• Creamier soup option: Stir in extra cream cheese or heavy cream during the last 30 minutes.
• Best toppings: Sour cream, shredded cheese, avocado slices, and fresh cilantro.
• Freezer-friendly: Brown meat, let cool, and combine with other ingredients in a freezer bag. Thaw before cooking.
• Homemade tortilla strips: Cut tortillas into strips, toss with olive oil and garlic powder, and bake at 450°F for 6–8 minutes.

What To Serve With Crock Pot Beef Enchilada Soup

This bold, Tex-Mex soup pairs perfectly with:

• Warm flour or corn tortillas
• Mexican rice
• Guacamole and chips
• Quesadillas

How To Store Crock Pot Beef Enchilada Soup

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: Keep in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Beef Enchilada Soup Nutrition Facts

• Calories: 350
• Carbohydrates: 22g
• Protein: 29g
• Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 88mg
• Sodium: 1746mg
• Fiber: 4g
• Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use ground turkey instead of beef?
Yes, just swap equal amounts and adjust seasoning to taste.

Can I make this on the stovetop?
Yes, simmer everything in a large pot for 30–40 minutes after browning the meat.

Do I need to drain the tomatoes?
Yes, draining prevents excess liquid from thinning the soup.

Try More Recipes:

• Crock Pot Beef Chuck Chili
• Crock Pot Beef Cube Steak
• Crock Pot Beef Cheek

Crock Pot Beef Enchilada Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

350

kcal

A rich, Tex-Mex inspired slow cooker soup with ground beef, enchilada sauce, and a creamy finish—perfect for a cozy dinner.

Ingredients

• 1 lb ground beef
  

• 12 oz enchilada sauce
  

• 2 cups beef broth
  

• 14 oz diced tomatoes, drained
  

• 1 cup frozen corn
  

• 2 oz cream cheese
  

• 1 tsp chili powder
  

• ½ tsp salt
  

• Crushed tortilla chips (optional)

Directions

• Brown ground beef; drain fat.
  
• Add beef and remaining ingredients to slow cooker.
  
• Cook on Low 6–8 hours or High 3–4 hours.
  
• Serve with crushed tortilla chips or toppings of choice.