Beef Enchilada Soup for a Hearty Meal With Texas-Sized Flavor
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Beef Enchilada Soup for a Hearty Meal With Texas-Sized Flavor

This delicious Beef Enchilada Soup is an amazing blend of flavors full of beef, black beans, corn, and crushed tomatoes, for a satisfying bowl of soup you could serve with toast, tortilla chips, or a heck of a sandwich! Texas spring and summer temperatures don’t often call for soups, but this is made in a slow cooker (so you won’t roast), and it’s so tasty, you can’t beat the great meal it makes!

Of course, you’ll need enchilada sauce for this soup. Mild, so you don’t overwhelm the overall taste of the dish. Some of you may have a favorite brand you stick with, and some of you may make it fresh! Whatever your preference, it definitely adds the defining taste to Beef Enchilada Soup. The cooking time in the recipe is two hours on high or four hours on low (whichever your preference), and the hardest part of the preparation is the actual cooking of the ground beef in advance. Shared by the Beef Loving Texans website (the brand of the Texas Beef Council), this recipe is one of many you’ll find that incorporates the delicious taste of beef into the mix.

Beef Enchilada Soup

Beef Enchilada Soup for a Hearty Meal With Texas-Sized Flavor

INGREDIENTS:

Key ingredients for this recipe include:

Ground Beef

Enchilada Sauce

Crushed Tomatoes

Black Beans

Corn

INSTRUCTIONS:

For the full ingredient listing, complete with easy-to-follow, step-by-step instructions to make this mouthwatering Beef Enchilada Soup, visit the Beef Loving Texans website at the link provided here.  As noted above, this soup is tasty on its own, or you can serve it with some chopped green onions and perhaps some shredded cheese of your choice. You can also try tortilla chips, toast, or a truly hearty sandwich would fit the bill. Heck, even a grilled cheese sandwich would go great! Once your slow cooker has done all the hard work for you, you can serve it up whichever way you like and make your family happy with a hearty meal.

Written by Spring Sault

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