Beef enchilada soup that tastes like your favorite enchilada but easily made in your slow cooker.
On a cool or cold night it is wonderful to come home to the aroma of a hot soup all ready to warm your body and satisfy your hunger. This beef enchilada soup fills this quest.
One of our favorite things about fall and winter is because they are also soup season. Soup season is as good as sweater season in warming our insides and outsides. And this soup is so easy to prepare, it only takes four steps. Three if you don’t count adding your favorite soup toppings. First thing is browning the ground beef in a large skillet, drain off any excess fat. Next add all the ingredients into the slow cooker and let simmer all day long on low for 7 to 8 hours or high for 3 to 4. How much easier can you get.
Well, it can be a tiny bit easier if you have an instant pot, then everything can be cooked in the instant pot from browning the ground beef to simmering the soup. To brown ground beef in an instant pot there are three different methods.
- Add a little oil, using the saute method, cook as you would on the stove top
- Steam by pouring 1 cup of water in the bottom of the instant pot, place the ground beef on the trivet, seal the instant pot, set on high pressure, cook for 6 to7 minutes, break meat apart, and drain off excess fat
- If adding sauce, place the sauce and meat directly into the instant pot, cook until done, break beef apart (use only 90/10 or above ground beef for this method)
Once the ground beef is cooked, all additional ingredients can be added, simmer until everything is cooked together. Follow soup directions that came with the instant pot.
Either method you use, this beef enchilada soup will warm and delight your soul. Soup just has a way of doing that.
Top with your favorites; shredded cheese, sour cream, and chips.
Beef Enchilada Soup
Ingredients
Beef Enchilada Soup
- 1 lb ground beef
- 1/2 yellow onion (chopped)
- 1 14.5 oz can diced tomatoes
- 1 10.5 oz can cream of chicken soup
- 1 10 oz can enchilada sauce
- 1 15 oz can black beans (drained)
- 1 15 oz can corn (drained)
- 1 TBS taco seasoning
- 1 tsp salt and pepper (to taste)
Equipment
- slower cooker
Instructions
Beef Enchilada Soup
- In a large skillet, brown the ground beef, drain if necessary
- Add all the ingredients into the slow cooker, mix
- Cook on low for 7 to 8 hours or high for 3 to 4
- Serve topped with cheese, sour cream, and chips if desired
Amber Gilek Rippeon says
When you say “can” what size are we talking? I have 5 in my family so I think big cans like 20 oz or what ever not sure you’re thinking the same….
Aimee Berrett says
I usually use the average can size, I think they are 14.5 or 15 oz
Audra Day says
I just made this on the stove tonight, and let it simmer on warm/low for about 30 minutes. Hubby doesn’t like a bean heavy chili, and I think this will be a nice substitute. I liked it, and would make it again :). Thank you for sharing.
Aimee Berrett says
Glad you made it and liked it Audra. Thanks for letting me know!
Audra Day says
Just a quick question – if the meat is cooked and the other ingredients are canned, could I get away with cooking this on the stove in less time?
Aimee Berrett says
I bet you could cook it on the stove. I don’t know how long it would take, but you would mostly just want it to heat up and for the flavors to blend together.
Amber Brady says
I love easy soups like this!!! Unfortunately I have already made my husband sick of soup…we have had it 3 out of the last 4 days….Lol. We’ll try again next week! Haha.
Audra Day says
Yes, bring on the soup weather! Pinning!
Alli Miller @ Cupcake Diaries says
Mmmmm! Bring on soup season! I’m totally starting with this one. Pinned!
Jesseca Hallows says
Do you think I could can this? It sounds soooo good and we are looking for a few good soups to can this year.
Aimee Berrett says
Jesseca, I am wanting to can everything these days too! We just canned some applesauce last night, but I wanted to do apple juice too. And I love that you canned tomato soup. I know I’ve read that you are supposed to have like vinegar or something to be able to can stuff, but I don’t add vinegar to my peaches or applesauce so I don’t know all the rules. However, I do know this soup freezes great, so that’s an alternative. But here’s a post I found and it sounds like you need a pressure canner, but I don’t know why that makes it safer. http://www.pickyourown.org/canningsoups.htm
Ellen Garrett says
If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners. The temperature is not hot enough with the water bath, you have to have a pressure cooker. Good luck.
summerscraps says
Oh this looks so good – I just love soup weather! Can’t wait to give this soup a try!
Jill @ BeingSpiffy says
You’re making me hungry and I just ate breakfast!