Slow Cooker Sunday: Enchilada soup that cooks itself

Let the slow cooker be in charge for dinner tonight for a no-hassle, no-fuss, amazingly delicious meal.

If you’re a fan of enchiladas, you’re going to love this soup. It has all the goodness of an enchilada in every bite. And the best part is that it’s made in a slow cooker. It’s so super easy to make, and the flavor is just wonderful. Leftovers heat up nicely in the microwave too.

I especially like the hint of lime juice in this soup. Oh, and the toppings are really good too.

Like this melted cheese, for example. It’s a match made in heaven with the spicy chili flavor. I think I hear this soup calling your name right now.

Slow cooker enchilada soup recipe

Enchilada soup with ground beef, made in a slow cooker and topped with corn tortilla strips, melted cheese, sour cream and green onions, is a no-hassle, no-fuss dinner that is full of spicy flavor.

Serves 3

Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes

Ingredients:

• 32 ounces beef broth
• 5 dried New Mexico or California chili peppers, stems and seeds removed (about 1/2 a 3-ounce package)
• 1/2 an onion, chopped
• 1 pound cooked ground beef
• 5 garlic cloves, diced
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon dried red pepper flakes
• 1/4 teaspoon ground cumin
• 3 cups water
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (or salt to taste)
• 1 lime, juiced
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup masa flour
• 1 corn tortilla, cut into small strips, for the topping
• 1 cup shredded cheddar cheese, for the topping
• 1/2 cup sour cream, for the topping
• 1/4 cup chopped green onion, including the green part, for garnish

Directions:

1. To a large slow cooker, add all the ingredients except for the tortilla strips, cheese, sour cream and green onion.
2. Stir together.
3. Set the cook time to 4 hours, and let cook.
4. After about 2 hours, using tongs, transfer the chilies to a blender along with a cup of the broth. Blend together, and then pour the mixture back into the slow cooker.
5. Let cook for the remaining time. When done, stir together.
6. Serve hot and topped with corn tortilla strips, cheese and a dollop of sour cream, and garnish with green onion.

More enchilada recipes

Spicy enchilada cheese fries
Slow cooker shredded beef burrito-enchilada
Chicken enchilada pinwheels