Description
This Beef Enchilada Soup combines tender beef stew meat with rich enchilada sauce, cheese soup, black beans, corn, and diced tomatoes with green chiles, slow-cooked to perfection for a hearty and flavorful meal. Perfect for a comforting dinner, it simmers for hours to meld all the vibrant southwestern flavors into a satisfying soup.
Ingredients
Scale
Meat and Oil
- 1½ lb beef stew meat
- 1 Tbsp olive oil
Soup Ingredients
- 1 (28-oz) can red enchilada sauce
- 1 (10.5-oz) can condensed cheese soup (can use Fiesta Cheese Soup)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (11-oz) can whole kernel corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
- 2 cups beef broth
- 1 tsp dried oregano
Toppings
- 1 cup shredded cheese
Instructions
- Brown the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the 1½ pounds of beef stew meat and cook until it starts to brown on all sides. This step enhances the flavor by creating a rich sear on the meat.
- Transfer to Slow Cooker and Add Ingredients: Transfer the browned beef to the slow cooker. Add the entire cans of red enchilada sauce, condensed cheese soup, black beans (drained and rinsed), whole kernel corn (drained), Rotel diced tomatoes with green chiles (undrained), 2 cups of beef broth, and 1 teaspoon dried oregano. Stir gently to combine the ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 8 to 10 hours. This slow cooking allows the beef to become tender and the flavors to fully develop.
- Serve and Garnish: Once cooked, ladle the soup into bowls and sprinkle 1 cup of shredded cheese on top, allowing it to melt slightly before serving to add a creamy, cheesy finish.
Notes
- You can substitute Fiesta Cheese Soup if preferred for a different cheese flavor profile.
- For a spicier soup, use Rotel with hot diced tomatoes and green chiles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Serve with tortilla chips or warm tortillas for a complete meal.
- Adding a dollop of sour cream or sliced avocado can add a nice creamy texture and balance the spice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
