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Slow Cooker Steak Enchilada Soup

A cozy and hearty soup combining tender beef, zesty flavors, and wholesome ingredients, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat Halal-friendly
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 whole onion, chopped
  • 2 cups beef broth
Spices and Seasonings
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste Salt Be cautious not to over-salt until the end.
  • to taste Pepper
Optional Toppings
  • as needed Shredded cheese For topping
  • as needed Sour cream For topping

Method
 

Preparation
  1. Begin by chopping the onion and rinsing the black beans.
Combine Ingredients
  1. Layer the beef stew meat, chopped onions, drained black beans, corn, diced tomatoes, and enchilada sauce in your slow cooker.
Add Flavorings
  1. Pour in the beef broth, then sprinkle in the chili powder, cumin, salt, and pepper. Give everything a gentle stir to ensure the flavors are well mixed.
Slow Cook
  1. Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
Final Touches
  1. Once cooked, stir the soup well and, if desired, serve with toppings of shredded cheese and a dollop of sour cream.

Notes

For creamier soup, consider adding more broth. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.