Slow Cooker Beef Enchilada Soup Food

SLOW COOKER BEEF ENCHILADA SOUP

Steps:

• Brown ground beef and drain any excess fat
• Add to crock
• Add remaining soup ingredients to crock
• Cook on low for 6-8 hours or high for 3-4
• For tortilla strips:
• Heat oven to 450 degrees
• Cut tortillas into small strips and then cut the strips in half
• Toss with olive oil and garlic powder
• Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown
• Serve soup with a few tortilla strips and cheese or sour cream as desired

BEEF ENCHILADA SOUP

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

BEEF ENCHILADA SLOW COOKER SOUP

Steps:

• Add all ingredients EXCEPT shredded cheese, sour cream, and chips to slow cooker. Stir together, and cook on low for 8-10 hours or high for 6 hours.
• About 15 minutes before serving, stir in shredded cheese and continue cooking on low (or reduce heat to low).
• Top individual servings with crushed tortilla chips and sour cream if desired. YUM!

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

SLOW COOKER CHICKEN ENCHILADA SOUP

Steps:

• Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
• Serve warm, with optional garnishes.
• optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
• You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

BEEF ENCHILADA SOUP

Steps:

• Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
• Saute until onions are clear.
• Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
• Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
• Serve with shredded cheese and sour cream.

CHICKADILLA SOUP (CHICKEN ENCHILADA SOUP FOR THE SLOW COOKER)

Steps:

• Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
• After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

SLOW-COOKER ENCHILADAS

Steps:

• In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
• Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine the cheeses.
• In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
• Cover and cook on low for 5 to 7 hours or until heated through.