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/

Slow-Cooker Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

Is it wrong that I like this soup better than an actual stuffed pepper – the traditional version my Mom tried to feed me growing up?

She made them all the time. They were regulars in our dinner rotation and I loathed them with all my pepper-hating heart. Occasionally I would pick the stuffing out of them, which I loved, but mostly. . . I pretended like they didn’t even exist. If I ignored them maybe they would go away. Back into the ground where they came from. Forever.

Skip forward to today and I find myself cooking with bell peppers all the time! I’m making up for lost time and paying them back with lots of attention. They add unbeatable flavor to my soups and sauces. For the soup I used two of the biggest, fattest peppers I could get my hands on. One red and one green. Christmas colors.

For the broth I use a mix of beef and chicken – use what you have on hand or like best. I serve it with brown rice that I cook separately and rather than mixing it all into the soup at once I spoon a small pile into a bowl and ladle the soup over it. This way it doesn’t have a chance to soak up all the broth and turn my soup into a stew.

This totally turned me into a die-hard fan of the stuffed pepper.

Success.

Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

INGREDIENTS:

2 tablespoons olive oil
1 large onion, diced
2 big bell peppers, diced (I used one green and one red)
4 cloves garlic, minced
1 teaspoon Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 + 1/4 pounds lean ground beef
1 can (14.5 ounces) petite diced tomatoes
3 cans (14.5 ounces) low-sodium beef or chicken broth or a mix (I used 2 beef + 1 chicken)
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon red pepper flakes, optional
1 + 1/2 cups shredded sharp cheddar cheese, plus more for garnish
about 1 + 1/2 cups cooked brown or white rice

INSTRUCTIONS:

  1. Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with salt and pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.
  2. In the same pan brown the ground beef over medium heat, breaking it apart as it cooks. Drain off the grease and add the meat to the crock-pot.
  3. Mix in the tomatoes, broth, Worcestershire, bay leaf, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8.
  4. During the last hour skim off any grease that rises to the top. Remove the bay leaf and discard. Taste and re-season as needed. Mix in the cheese.
  5. To serve spoon some rice into a bowl, ladle the soup over it and mix together, garnish with a little cheese. Alternately you can mix the cooked rice right into the soup - it may soak up some of the broth so I like to keep it separate.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-stuffed-bell-pepper-soup/

Lemon Garlic Chicken and Rice

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The original recipe from the Kitchn tells you to crank the heat up to medium so the cheese can caramelize a.k.a. burn so you have charred black bits of cheddar cheese floating throughout your rice. Which, by the way they swear is “this side of heaven”. … 

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