Beef Enchilada Soup

Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.

  • 4 hrs
    20 min
  • 8
  • 540
  • 39 g


  • 2 pounds Ground Beef (93% lean or leaner)
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (19 ounces) mild enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (4 ounces) diced green chilies
  • 2 packets (1 ounce each) taco seasoning mix
  • 8 sliced flour tortillas (1/4-inch strips)
  • Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)


  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.


0 % *


0 % DV **


0 % DV

7.5 mg IRON

0 % DV

7.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 536 Calories; 122.4 Calories from fat; 13.6g Total Fat (0 g Saturated Fat; 4.6 g Monounsaturated Fat;) 84 mg Cholesterol; 2131 mg Sodium; 63 g Total Carbohydrate; 9.1 g Dietary Fiber; 39 g Protein; 7.5 mg Iron; 10.7 mg NE Niacin; 0.7 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.6 mg Zinc; 33 mcg Selenium; 132.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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