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.
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.
- 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 ounces) Ro-tel diced tomatoes & green chiles with the juices
- 4 cups low-sodium beef broth
- 1 + ½ cups corn
- 3 corn tortillas, cut into small cubes
- 1 tablespoon chili powder like McCormick
- 1 teaspoon ground cumin
- ½ teaspoon oregano (preferably Mexican), crushed between fingertips
- 1 + ¼ pounds lean ground beef
- 1 cup brown or white rice
- 1 + ½ cups shredded sharp cheddar cheese or
montereyjack, plus more for serving
- sour cream, for serving
- corn tortilla chips, for serving
- In a medium skillet heat the oil over medium-low heat. Add the onions,
peppersand garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
- Meanwhile to your crock-pot (4 - 6 quart) add the Ro-tel, broth, corn, tortillas,
chilepowder, cumin, oregano and 1 teaspoon coarse salt and about ¼ teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
- 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.
- Cook on high 3 - 4 hours or low 5 - 6.
- During the last hour cook the rice according to package directions and stir the cheese into the soup. Taste and season as needed.