Slow Cooker Beef Tortilla Soup
This Beef Tortilla Soup is made in the slow cooker and features a secret ingredient that adds a ton of flavor. So easy to make and delicious!
Prep Time 6 minutes
Cook Time 8 hours
Total Time 8 hours 6 minutes
Servings 4 servings
Calories 539kcal
Ingredients
- 2 tsp ghee or oil of choice
- 1 lb . lean ground beef (100% grass-fed if possible)
- 1 medium white onion , diced
- 2 (14.5 oz) can of black beans, rinsed and drained
- 2 cups enchilada sauce (homemade or store-bought)
- 2-1/4 cup low-sodium beef stock
- 2 tsp mild chili powder (you can adjust based on heat preference)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups frozen sweet corn
- 2-3 tbsp chopped fresh cilantro (optional)
Optional Toppings:
- sour cream
- scallions
- additional cilantro
- shredded Monterey Jack cheese
- Tortilla strips or chips
Instructions
- Heat the oil over medium-high heat. Add the beef and let cook, breaking it up with a spoon or spatula as it browns, 4-5 minutes. Reduce heat to medium, add the onion to the pan and cook, stirring occasionally, until soft, about 6-7 minutes. Drain any excess grease from pan.
- Transfer the meat/onion mixture to your crockpot. Add the seasonings, enchilada sauce, beans, corn, then stir to combine. Cover and cook for 4 hours on high or 8 hours on low. Stir in the cilantro, then portion out into bowls and top with your choice of toppings.
Notes
You can make my homemade enchilada sauce a day or two ahead and have it ready to go in the fridge the day you make this.<br /><br />Enchilada sauce ingredients can vary from brand to brand. The estimated nutrition info below is based on using my own enchilada sauce.<br /><br />Estimated Nutrition Facts: