Beef Enchilada Soup

This slow cooker beef enchilada soup is a budget-friendly, flavor-packed meal made with simple pantry ingredients and bold enchilada seasoning. It’s an easy, hands-off recipe that comes together quickly and simmers all day for a cozy, satisfying dinner the whole family will love.

Slow Cooker Beef Enchilada Soup

I love a good soup recipe – especially one that is easy like this. This slow cooker beef enchilada soup takes 10 minutes to throw together in the morning and is ready and waiting for you after a busy day. And holy cow, days have been busy lately. I actually forgot about this recipe until I was skimming through my recipe book the other day. I forgot how much we loved it! It’s just good, and my kids love that they can top it with whatever they want.

It’s also one of those budget-friendly meals that stretches simple pantry ingredients into a hearty, filling dinner. The slow cooker does all the work, and the flavors get even better as they simmer together all day, making this soup perfect for busy weeknights, meal prep, or even leftovers the next day.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Beef Enchilada Soup?

• Ground Beef – I use our delicious grass-finished beef that we raise. (You can find that here.) It’s incredibly nutrient dense and so flavorful. Our ground beef is a lean blend of 90/10. You can use any type of ground beef that you would like.
• Diced Tomatoes – This recipe has a lot of flavor but not a lot of spiciness to it. If you want to add a little more spice, you can substitute regular diced tomatoes with fire roasted diced tomatoes.
• Black Beans
• Corn
• Beef Broth – Rather than using water, I like to use beef broth in my soup recipes to add some yummy flavor to the base of the soup.
• Enchilada Sauce – Dumping a can of enchilada sauce in this soup recipe brings in a whole different level of flavor and it’s so good.
• Green Chilis – This is totally optional, but we like to add some green chilis to this soup.
• Cornmeal – There is a lot of tomato in this soup so adding cornmeal actually neutralizes it and makes it less acidic.
• Toppings – Shredded cheddar or Mexican-blend cheese, sour cream, crushed tortilla chips or tortilla strips, fresh cilantro, diced avocado or guacamole, diced tomatoes or Pico de Gallo, sliced green onions, fresh lime wedges, jalapeño slices, black olives, etc.

seasonings

• Kosher Salt
• Onion Powder
• Garlic Powder
• Cumin
• Chili Powder
• Oregano
• Pepper

Tools You’ll Need

• Slow Cooker
• Measuring Cups & Spoons
• Can Opener
• Cheese Shredder
• Liquid Measuring Cup

Slow Cooker Beef Enchilada Soup Recipe

1. In a large skillet over medium heat, add the ground beef and all seasonings. Cook until the beef is fully browned and cooked through, breaking it up as it cooks.
2. Remove from heat and transfer the cooked ground beef to the slow cooker.
3. Rinse and drain the black beans, then add them to the slow cooker.
4. Add the beef broth, diced tomatoes, corn, green chiles, and enchilada sauce. Stir to combine.
5. Cover and cook on low for 8 hours or high for 4–6 hours.
6. Once cooking is complete, remove the lid and stir in the cornmeal until fully incorporated.
7. Serve warm with tortilla chips and your favorite toppings.
8. Enjoy!

Gluten Free Slow Cooker Beef Enchilada Soup

This slow cooker beef enchilada soup is gluten free! I do, however, always caution to make sure that the ingredients that YOU are using are indeed gluten free. One thing to take into consideration is that some enchilada sauces are not gluten free. Make sure to check the label to be sure it is gluten free.

Storage and Freezer Directions

Allow the soup to cool completely. Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm on the stovetop over medium heat, stirring occasionally until heated through.

Freezer Directions:
Let the soup cool completely before freezing. Pour into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop or in the microwave until hot. Stir well before serving.