Rancher Recipe Beef Enchilada Soup
  • 4 hours 20 minutes
  • Makes 8 servings
  • Soup

Beef Enchilada Soup

Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.

Ingredients

  • 2 pounds Ground Beef (93% lean or leaner)
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (19 ounces) mild enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (4 ounces) diced green chilies
  • 2 packets (1 ounce each) taco seasoning mix
  • 8 sliced flour tortillas (1/4-inch strips)
Garnishes:
  • Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.