This Enchilada Soup made in the crockpot is the easy way to enjoy the flavor of beef 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.
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!
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!
| Prep Time | 5 minutes |
| Cook Time | 480 minutes |
| Servings |
-5
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- 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
Ingredients
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- 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!
You’ll also love these other easy Mexican recipes:
Can any of these recipes, which all look delicious, be made so a person on a no to low sodium diet can enjoy also?
Superior place and interesting. Kudos significantly.
Can I do this stove top?
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!
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! :)
Hi, I am just wondering if I substitute ground beef should I cook the meat first or also place that in raw? thank you!
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!
Do you put the beef in raw or pre-cooked? Thanks.
I put it in raw. Thanks!
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!
Debbie, I’m so sorry I missed this comment! I hope the recipe turned out OK for you. Again, really sorry!
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.
Thank you so much, Suzie! I’m so happy to hear you liked it :)