Slow Cooker Enchilada Soup

Crockpot Beef and Rice Enchilada 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.

Ground Beef & Rice Enchilada 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.

Crockpot Ground Beef Enchilada 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!

Ingredients:

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

Instructions:

  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.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-beef-and-rice-enchilada-soup/

Cream Cheese and Green Chile Burgers

Cream Cheese & Hot Chile Burgers

This crazy, delicious burger was born a few weeks ago when my Dad knocked on my door to tell me about the burger he saw on Man vs. Food: a jalapeno and cream cheese topped burger.

The fact that he was telling me about it could only mean one thing.  He wanted me to make it for him.  So I did.  Sort of.  A wimpier version with green chiles.

Did you see this particular episode of Man vs. Food? It was in Denver, Colorado at Duff’s Cherry Cricket where jalapenos are very generously piled on a burger with a thick slice of cream cheese.

You can use green chiles for a mildly spicy version or jalapenos for a hotter version.

What I loved about it was how the cool cream cheese picks up a little warmth from the burger and just starts to soften and melt enough to mingle with the chiles for a delicious Southwest style flavor making it one of the most unique burgers I’ve ever eaten.

Cream Cheese & Green Chile Burgers

Cream Cheese & Green Chile Burgers

Rating: 51

Prep Time: 5 minutes

Yield: 2 burgers

 Cream Cheese & Green Chile Burgers

Ingredients:

1 small yellow onion, diced
1 - 4.5 ounce can green chiles or jalapenos, drained and diced
olive oil for sauteing
salt and fresh black pepper
10 ounces ground beef, 80-85% lean or ground turkey
2 sturdy but soft burger buns
4 ounces whipped cream cheese, or bar cream cheese (at room temperature)

Instructions:

  1. Saute onion in a small skillet in a tablespoon or so of oil over medium-low heat until translucent. Add chiles, season with salt and pepper and saute for five minutes.
  2. Cook the burgers in whatever way you like.
  3. Divide and slather the cream cheese evenly over top halves of the buns. Place burgers on bun bottoms and divide the chile mixture evenly between them. Place the tops on.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/blogger-burger-club-green-chile-pepper-and-cream-cheese-burgers/

Cream Cheese & Green Chile Burgers