It is as simple as stirring a few ingredients together in the slow cooker in the morning and enjoying a satisfying bowl of soup 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 standard 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, 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 an easier recipe for busy weeknights!
Slow Cooker Enchilada Soup
- 1 lb. beef stew meat
- 28 oz. can red enchilada sauce
- 10 oz. can cheese soup
- 15 oz. can black beans, drained
- 15 oz. can whole kernel corn, drained
- 15 oz. can beef broth
- 1 tsp. dried oregano
- 1 c. shredded Mexican cheese
- sour cream, optional
- crushed tortilla chips, optional
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!
In-a-Hurry Mexican Chicken Soup:
Slow Cooker Carnitas: