Enchilada Soup
Main Dish • Beef, Soup
Source: Easy Slow Cooker Cookbook
Serving size: 6 to 8
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Ingredients
- 1 pound lean ground beef, browned, drained .5 kg
- 1 (15 ounce) can Mexican stewed tomatoes 425 g
- 1 (15 ounce) can pinto beans with liquid 425 g
- 1 (15 ounce) can whole kernel corn with liquid 425 g
- 1 onion, chopped
- 2 (10 ounce) cans enchilada sauce 2 (280 g)
- 1 (8 ounce) package shredded 4-cheese blend 227 g
Directions
- Spray 5 to 6-quart (5 L) slow cooker.
- Combine beef, tomatoes, beans, corn, onion, enchilada sauce and 1 cup (240 ml) water and mix well.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Stir in shredded cheese.
- If desired, top each serving with a few crushed tortilla chips.
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