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Slow Cooker Beef Enchilada Soup
This is very easy...and quite tasty!.
Ingredients
- 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
- 1/2 teaspoon salt
For tortilla strips:
- 4-6 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (you can use 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
Serves 4 - 6.
Enjoy!
Courtesy: SlowCookerGourmet.net
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