Crockpot Beef Enchilada Soup

Crockpot Beef Enchilada Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • For tortilla strips:

  • 4-6

    corn tortillas

  • 1

    tablespoon olive oil

  • 1

    teaspoon garlic powder (I used roasted garlic powder)


Instructions 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 Instructions


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