Saturday, February 6, 2016

Slow Cooker Beef Enchilada Soup

I made this on a Saturday that was quite cold here.  I served it with tortilla chips and didn't make the strips this time.  Don had 2 bowls!
Slow Cooker Beef Enchilada Soup

1 pound ground beef
12 oz enchilada sauce
2 cups beef broth
14 oz can diced tomatoes, drained
1 cup frozen corn
2 oz cream cheese
1 teaspoon chili powder
½ teaspoon salt
For tortilla strips:
4-6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder

Brown ground beef and drain any excess fat.  Add to crockpot.  Add remaining soup ingredients to crockpot.

Cook on low for 6-8 hours or high for 3-4 hours.
For tortilla strips:

Heat oven to 450 degrees.

Cut tortillas into small strips and then cut the strips in half.  Toss with olive oil and garlic powder.

Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown.

Serve soup with a few tortilla strips and cheese or sour cream as desired

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