Slow Cooker Enchilada Soup

Enchilada Soup -  A hearty and flavorful Tex-Mex soup!
A Tex-Mex soup packed with ground beef, rice, corn, green chiles, tomatoes, cheese and topped with sour cream and tortilla chips. It’s a beef version of my favorite chicken enchilada soup.

A warm, spicy hug in a bowl.

While the slow cooker does almost all the work it isn’t completely hands off. It takes a few minutes of prepping. You can do it the night before if you need to quickly throw it together in the morning.

The ground beef has to be browned separately in a skillet before heading into your crock-pot and the onion, garlic and bell pepper sautéed. I experimented with putting them in raw but they just don’t get the depth of flavor I like. It makes a giant difference in the end.

Green chiles, chili powder and cumin make it spicy without being mouth-burning hot. If you like it hotter you can add ground cayenne pepper or a canned chipotle pepper or two.

I used the same trick for thickening this soup as I do for chicken tortilla soup and finely chop up a few corn tortillas. They melt into the broth and bring in some of that ‘corny’ flavor you would get if you were eating a true enchilada. Plus they add ‘oomph’ to the broth and make it heartier.

Enchilada Soup -  A hearty and flavorful Tex-Mex soup!
I want to hug this soup to my heart and never let it go. I want to eat it at least once a week, twice would be better, for the rest of my life.

I want to eat it in the biggest soup bowl I can find. I want to pile it high with extra cheese, tortilla chips and lots and lots of sour cream. Like ten times what you see in the picture.

And I don’t want anyone to bother me while I’m eating. Just leave me alone with my soup spoon and overflowing bowl.

Even if I face plant. . .

Do not disturb.

Enchilada Soup -  A hearty and flavorful Tex-Mex soup!

Slow Cooker Enchilada Soup

Rating: 51

Prep Time: 30 minutes

Yield: 6 servings

Slow Cooker Enchilada Soup

A hearty and flavorful Tex-Mex soup!


2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles with the juices
4 cups low-sodium beef broth
1 + 1/2 cups corn
3 corn tortillas, cut into small cubes
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/4 pounds lean ground beef
1 cup brown or white rice
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
sour cream, for serving
corn tortilla chips, for serving


  1. In a medium skillet heat the oil over medium-low heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot (4 - 6 quart) add the Ro-tel, broth, corn, tortillas, chile powder, cumin, oregano and 1 teaspoon coarse salt and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. In the same skillet brown the ground beef over medium heat breaking it apart as it cooks. Once it's browned through drain off the grease and add to the pot.
  4. Cook on high 3 - 4 hours or low 5 - 6.
  5. During the last hour cook the rice according to package directions and stir the cheese into the soup. Taste and season as needed.
  6. To serve: add a couple of spoonfuls of rice to a soup bowl and ladle the soup over top. Garnish with shredded cheese, sour cream and tortilla chips.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Enchilada Soup | A hearty and flavorful Tex-Mex inspired soup - like a warm, spicy delicious hug in a bowl.

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    • Reeni says

      Sure Susan! You may need to add extra broth at the end because it will soak a lot of it up as it cooks. I would rinse it first in a colander too – that will help a little.

  1. jill says

    Hi again! Just wanted to drop back by and tell you how much I love this recipe. I make this a lot and it is a favorite. Now that summer is over, I have a pot of it simmering on the stove as I type :) I have shared your recipe with many friends, too! Thanks for posting it :)

    • Reeni says

      Hi Jill! Thanks so much! It always makes my night to hear from you! I’m so glad you’re enjoying it! I’m thinking of making it tomorrow too for my Dad who has a cold. I’ve turned him into a big soup lover. Take care and thanks for taking the time to leave me a comment! :-)

  2. jill says

    Hey! I’m making this today. Is there a reason it’s in the crock pot? I was thinking of just letting it simmer in my cast iron pot since I’ll already use it to brown the meat and peppers etc. Unless there is a reason to dirty my crock pot, I’d rather not. Thanks!

  3. Emily says

    I am making this now. Maybe I missed it, but am I supposed to add one cup sour cream to the soup? It says 1 cup sour cream plus more for serving, but i don’t see when we actually add the sour cream. I’m guessing with the cheese in the end? Or is it only for serving?

    • Reeni says

      Hi Emily! You can can just dollop it on top! Sorry for the confusion – I’ll fix the recipe so it’s clearer. Thanks for making it!

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