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You are here: Home / Recipes / Dinner / Slow Cooker Beef Enchilada Soup

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Slow Cooker Beef Enchilada Soup

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This Enchilada Soup made in the crockpot is the easy way to enjoy the flavor of beef enchiladas for dinner!

Beef Enchilada Slow Cooker Soup - The easiest way to enjoy the flavor of enchiladas for dinner!

I recently had a cup of chicken enchilada soup at Chili’s and loved it. We don’t eat there often, but it has become the favorite dinner after the boys get their haircuts since its nearby. Nothing makes you hungry for a kid’s meal at a chain restaurant like getting your hair cut I suppose. Anyway, I wouldn’t exactly call this a Chili’s copycat recipe, especially since theirs is made with chicken, but it was definitely inspired by that soup.

Beef Enchilada Slow Cooker Soup - The easiest way to enjoy the flavor of enchiladas for dinner!

I could eat Mexican food seven days a week and never get tired of it, but sometimes you need to mix it up beyond the standard tacos, nachos, enchiladas, and those kinds of things. This was a warm, comforting way to enjoy my favorite flavors, and it would be hard to find a more perfect recipe for busy weeknights!

Beef Enchilada Slow Cooker Soup - The easiest way to enjoy the flavor of enchiladas for dinner!

I don’t know about you, but I love hearty soups with big chunks of beef in them. They are the best! What’s great is that beef stew meat is pretty economical! The ingredients are all easy to find too. This is one of those recipes you want to have bookmarked or memorized for when you are at the store and don’t know what to make. I think this one will be a fast favorite at your house!

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Slow Cooker Beef Enchilada Soup

Beef Enchilada Slow Cooker Soup

★★★★★

4.8 from 4 reviews

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  • Total Time: 8 hours 5 minutes
  • Yield: 4-5 1x

Ingredients

Scale
  • 1 pound beef stew meat
  • 28 ounces can red enchilada sauce
  • 10 ounces can cheese soup
  • 15 ounces can black beans drained
  • 15 ounces can whole kernel corn drained
  • 15 ounces can beef broth
  • 1 teaspoon dried oregano
  • 1 cup shredded Mexican cheese
  • sour cream optional
  • crushed tortilla chips optional

 

Instructions

  1. 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.
  2. About 15 minutes before serving, stir in shredded cheese and continue cooking on low (or reduce heat to low).
  3. Top individual servings with crushed tortilla chips and sour cream if desired. YUM!

 

  • Author: Andi
  • Prep Time: 5
  • Cook Time: 480

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

 You’ll also love these other easy Mexican recipes:

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Green Chicken Enchilada Soup
Creamy Crab and Shrimp Enchiladas From Scratch
Creamy Crab and Shrimp Enchiladas
Fajita Enchilada Lasagna - This delicious dinner with an identity crisis is sure to please the whole family! - wearychef.com
Fajita Enchilada Lasagna

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52 Comments

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Comments

  1. Roberta says

    October 27, 2019 at 3:44 am

    Can any of these recipes, which all look delicious, be made so a person on a no to low sodium diet can enjoy also?

    Reply
  2. Cindy says

    December 18, 2017 at 6:26 pm

    Can I do this stove top?

    Reply
  3. Carolyn says

    September 20, 2015 at 1:16 pm

    Have everything for this soup and have already thawed the meat. I discovered earlier that my crock pot is in a closet that is blocked w/heavy furniture due to remodeling and I cannot get to it. Can this be made in a Dutch Oven and if so how would you redo it? What would the cooking time be? Thanks!

    Reply
    • Andi Gleeson says

      September 20, 2015 at 2:32 pm

      Hi! Yes, just cook it on the stovetop! To get the meat to be tender, I would think you’ll need to simmer it about two hours, stirring occasionally. Let me know how it turns out, but I’m sure it will be just as good! :)

      Reply
  4. Sarah says

    February 19, 2015 at 11:35 am

    Hi, I am just wondering if I substitute ground beef should I cook the meat first or also place that in raw? thank you!

    Reply
    • Andi says

      February 19, 2015 at 8:33 pm

      Hi, Sarah! I haven’t put raw ground meat in the slow cooker, and I’m afraid the texture might be off. I would brown it first. I hope it turns out well!

      Reply
  5. Kim says

    January 12, 2015 at 11:25 am

    Do you put the beef in raw or pre-cooked? Thanks.

    Reply
    • Andi says

      January 13, 2015 at 3:28 pm

      I put it in raw. Thanks!

      Reply
  6. debbie b says

    December 3, 2014 at 11:47 am

    Is it 28 oz of the enchilada sauce? I’m doubling the recipe but so far I’ve only put in 30 oz. I’m making now so any advice soin will be greatly appreciated!

    Reply
    • Andi says

      December 6, 2014 at 8:53 am

      Debbie, I’m so sorry I missed this comment! I hope the recipe turned out OK for you. Again, really sorry!

      Reply
  7. Suzie says

    October 28, 2014 at 8:16 pm

    Made the beef enchilada soup. I doubled it and cooked it on the stove on low all day. (doubling it wouldn’t fit in crock). I added an extra can of enchilada sauce (hot). It gave it just enough kick. I also used fiesta cheese soup and fiesta canned corn. My family loved it. And I love how easy it was.

    ★★★★

    Reply
    • Andi says

      October 28, 2014 at 8:56 pm

      Thank you so much, Suzie! I’m so happy to hear you liked it :)

      Reply
  8. Brittany Culver says

    September 30, 2014 at 8:28 am

    Hey Andi,

    I just put it all in the crock pot but only had frozen corn. Could I use that instead of can corn?

    Thank you!

    Reply
    • Andi says

      September 30, 2014 at 11:59 am

      Hi, yes frozen corn is great! Hope you like it, Brittany :)

      Reply
  9. Liz says

    September 24, 2014 at 10:13 am

    This looks good Andi. Thank you.

    Reply
    • Andi says

      September 25, 2014 at 9:20 pm

      You’re welcome, Liz! Thank you :)

      Reply
  10. Alyson says

    September 24, 2014 at 4:15 am

    Hi! When you say cheese soup are you referring to cream of cheese like cambells makes? Just want to know what to look for because I am putting this on my menu next week!! It looks amazing:)

    Reply
    • Andi says

      September 25, 2014 at 12:13 pm

      Hi, Alyson. Yes, I used the Campbell’s Cheddar Cheese Soup like this.
      Thanks, and I hope you like it!

      Reply
  11. Monica says

    September 20, 2014 at 9:45 pm

    I really enjoyed this! I couldn’t find cheese soup in the grocery store, so I used a recipe I found online and it worked out really well. I’ve shared this page with my birth group too. Thanks!

    Reply
    • Andi says

      September 21, 2014 at 9:11 pm

      Thanks, Monica! I’m glad you found a good substitute. If you used homemade ingredients instead, I bet it was better!

      Reply
    • Michelle says

      October 24, 2014 at 8:05 am

      Hey Monica…..Would you please share the recipe for the cheese soup?-!

      Andi …. I’m SO excited to try this tonight! It’s in the crockpot now…….Fridays are my crazy day since we are gone all day to our homeschool co-op. It’s LOVELY to come home to dinner cooking in the crock! I am so happy I found your blog. Can’t wait to try more recipes.

      Thanks so much! Have a blessed day!

      Reply
      • Andi says

        October 26, 2014 at 9:05 am

        I hope it turned out well, Michelle! I need to look for a homemade cheese soup recipe too! Have a good weekend :)

        Reply
        • Michelle says

          October 29, 2014 at 9:13 pm

          It turned out super well! The family loved it. I think next time I’ll add the Fiesta Cheese soup from Campbell’s. Or maybe a can of Rotel’s tomatoes. I LOVE a little spice! :) Thanks for sharing….
          Maybe Monica will share her recipe if she sees this post! :)

          ★★★★★

          Reply
          • Andi says

            November 2, 2014 at 6:30 am

            I love spice too! I’ll email Monica to ask if she can come back and share where she found the recipe. She probably didn’t see your comment. Hope you are having a good weekend!

          • Monica says

            November 2, 2014 at 12:21 pm

            Hi Michelle,

            I used the Condensed Cheddar Cheese Substitute.

            3 tablespoons butter
            3 tablespoons all-purpose flour
            1 cup milk
            1 cup shredded cheddar cheese
            salt, to taste

            Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt.

            I liked that it was simple and I had everything on hand, so I didn’t have to go back to the grocery store. Hope that helps!

          • Andi says

            November 3, 2014 at 11:30 am

            Hi, Michelle! Monica shared the recipe she found, so come on back to check it out :)

    • Andi says

      November 2, 2014 at 6:32 am

      Hi, Monica! Another reader asked if you can share where you found the cheese soup recipe. Can you come back to let us know when you have time? I’d love to try it too! Thanks :)

      Reply
      • Monica says

        November 2, 2014 at 12:19 pm

        Hi Andi!

        It took me a little while to remember what I googled, but I found it! It’s the Condensed Cheddar Cheese Soup substitute from this link. Other recipes I found for cheese soup involved onions and celery and blenders, but I found this to be much simpler for mixing into a recipe.

        Hope that helps!

        Reply
        • Andi says

          November 3, 2014 at 11:31 am

          Thank you so much, Monica! I’ll try making my own next time especially since I can sub gluten-free flour.

          Reply
          • Michelle says

            November 3, 2014 at 11:44 am

            YAY!!!! THANK YOU, Monica, for sharing the recipe!! And Andi for being persistent! It’s going on the menu again for this month WITH that soup recipe! AND a can of Rotel’s tomatoes! :) Yum yum!

            ★★★★★

  12. Bill says

    September 18, 2014 at 4:10 pm

    Hi Andi,

    I made this last weekend using a bison sirloin. The only other thing I added was a small can of mild green chilis. It was hands down one of the best things I have ever had. I just threw in a few tortilla chips and it was very filling. I love Mexican too and really appreciate you sharing this.

    Reply
    • Andi says

      September 19, 2014 at 11:05 pm

      Wow, Bill! That is one of the nicest reviews I’ve ever had! Thank you so much. I love seeing you all trying the recipe with different meats. (Another reader said she was making it with venison.) This really made my day. I’m so happy you loved it.

      Reply
  13. Melissa Hantho says

    September 17, 2014 at 10:35 am

    This sounds amazing! My only question is what would you serve with this? Since it’s a soup I’m not sure I want to go with the typical beans and rice found paired with most enchiladas. Ideas?

    Reply
    • Andi says

      September 18, 2014 at 9:47 am

      Hi, Melissa! I think this soup is pretty filling on its own, but it would be good served with tortilla chips (you could crush some in the soup) and maybe serve guacamole for dipping and a green salad. I’m hungry now just thinking about it :)

      Reply
      • Melissa says

        September 18, 2014 at 11:41 am

        Awesome, that sounds great! It’s in the crock pot right now. But I used deer instead of beef- I’m stoked to try it :D

        Reply
        • Zeita says

          September 19, 2014 at 2:00 pm

          I am curious about the deer meat. I have a freezer full of deer meat, and no clue how to fix it.
          Did you add anything to it, or just used it in place of the stew meat? Anxious to hear your reply—my husband keeps asking about the deer meat…..told him I was scoping out some wonderful recipes!! :)

          Reply
          • Jolene says

            February 1, 2015 at 10:09 am

            I never had beef growing up because we couldn’t afford it and my dad was a hunter so we generally always had a good supply of venison. We’ve always used it in place of beef in recipes… ground venison in a hamburger helper, mixed as a meatloaf, etc. It’s a lot leaner so you may need to add milk or something to a meatloaf.

        • Andi says

          September 19, 2014 at 11:06 pm

          I hope it turned out great, Melissa! Thank you!

          Reply
        • Andi says

          September 25, 2014 at 9:49 pm

          Hi, Melissa! Not sure if you saw Zeita’s message below, but if you have a minute to come back to say how the deer turned out, that would be great! I hope you liked the soup :)

          Reply
          • Melissa says

            September 26, 2014 at 6:29 pm

            Hi Zeita! I’m sorry I didn’t see your message!
            We loved it with the deer meat. Did nothing special (besides cut it into small bite sized pieces), just used it in place of the beef.
            We’ve also just grilled them with seasonings like a normal steak, served with mashed potatoes and veggies and that’s great too! And then there’s ground deer- my favorite! We love deer :D lol.
            Melissa

            ★★★★★

  14. Bay Staley says

    September 15, 2014 at 5:28 pm

    I was scrolling through Pinterest and had to click through when I saw your Hull brown drip soup crock :) love those dishes, I collect them. (And the soup looks good too!) ;)

    Reply
    • Andi says

      September 16, 2014 at 9:58 pm

      Hi, Bay! I love those bowls too. I had a bigger one with a different shape that finally chipped so many times I had to let it go. My mom searched antique stores for a replacement and could only find this one pictured. I love it too! I’m going to have to go poke around your blog to see if any of your collection is pictured :) Thanks for stopping by!

      Reply
  15. Dan says

    September 15, 2014 at 11:52 am

    My boys love anything Mexican – and they love soup – I haven’t tried this kind yet but I’m sure it”’ be a hit!

    Reply
    • Andi says

      September 16, 2014 at 9:59 pm

      Thanks, Dan. I hope your whole family enjoys it!

      Reply
  16. Kristine @ Kristine's Kitchen says

    September 13, 2014 at 3:53 pm

    I could eat Mexican every day too! It’s my favorite. :) This enchilada soup looks delicious! I love that it’s made in the slow cooker!

    Reply
    • Andi says

      September 18, 2014 at 9:50 am

      Thank you so much, Kristine!

      Reply
  17. Julie @ This Gal Cooks says

    September 12, 2014 at 7:02 pm

    This is a perfect soup for busy days, Andi! I can never turn down anything Mexican inspired so I’d totally stuff my face with this soup!

    Reply
    • Andi says

      September 12, 2014 at 10:45 pm

      Thanks, Julie! I have made Mexican dishes the past two nights in a row. I seriously have a problem.

      Reply
  18. Jenny Busch says

    September 12, 2014 at 1:47 pm

    Oh my goodness, this was so del-lsious, I’m with you on the every meal a mexican dish. And I’m also not of that nationality.

    Thank you for all the great recipes.

    Reply
    • Andi says

      September 12, 2014 at 10:44 pm

      I love it that you already made it, Jenny! Thank you so much!

      Reply
  19. [email protected] says

    September 11, 2014 at 6:00 pm

    We used to go to Chili’s and Applebee’s a lot when our kids were really young…oh yeah, and Chevy’s! haha That’s cute you’ve got a little haircut tradition, and I’ll bet your kids get so excited to go. :) This soup looks delicious — I love enchilada flavors, and being that it’s in a crock pot, even better!

    Reply
    • Andi says

      September 11, 2014 at 9:47 pm

      I used to love Chevy’s even before we had kids. Most of them closed around here though, and the last one we went to was really depressing. Lately we go to our local taco truck more than any actual restaurants ;)

      Reply

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