A bowl of beef tortilla soup with tortilla strips on top.

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! 
Course Soup
Cuisine Mexican
Prep Time 6 minutes
Cook Time 8 hours
Total Time 8 hours 6 minutes
Servings 4 servings
Calories 539kcal
Author Tempie


  • 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


  • 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.


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: