If you are craving a dish that wraps the rich, comforting flavors of Mexican cuisine in a warm, hearty bowl, this Slow Cooker Steak Enchilada Soup Recipe is going to become your new favorite. The tender chunks of beef stew meat meld together beautifully with a medley of beans, corn, tomatoes with a kick of green chiles, and authentic seasonings slowly simmered in savory enchilada sauce. What’s truly wonderful about this recipe is how effortlessly you can set it up in your slow cooker and come back to a mouthwatering, soul-soothing meal that feels like a hug in a bowl. It’s perfect for busy weeknights or casual gatherings where everyone wants something satisfying to dig into without hours of fussing in the kitchen.
Ingredients You’ll Need
All the ingredients for this soup are straightforward, pantry-friendly, and come together to create a perfect balance of flavors and textures. Each one plays a vital role in building the hearty and vibrant personality this soup boasts.
- 2 lb stew meat: The star of the show providing rich, tender protein with a wonderful beefy depth.
- ¼ cup all-purpose flour: Helps to lightly coat the beef and create a slight thickening effect in the broth.
- ½ tsp salt: Enhances all the flavors carefully blended into the soup.
- ½ tsp ground pepper: Adds subtle warmth and spice to balance the richness.
- 2 Tbsp canola oil: Ideal for sautéing the beef to lock in flavor without overpowering it.
- 1 (11-oz) can corn, drained: Brings a touch of sweetness and texture contrast.
- 1 (15-oz) can black beans, drained: Adds earthiness and protein to create that hearty feel.
- 1 (15-oz) can pinto beans, drained: Enhances the creaminess while complementing the black beans.
- 1 (10-oz) can diced tomatoes with green chiles, undrained: Offers a juicy, mildly spicy punch that awakens the palate.
- 1 (1-oz) package ranch dressing mix: Surprises with a creamy, tangy note that enriches the broth.
- 1 (1-oz) package taco seasoning: Brings the classic Mexican flavor everyone loves.
- 2½ cups beef broth: Forms the flavorful base that ties all the ingredients together.
- 2 (10-oz) cans red enchilada sauce: Gives this soup its iconic rich, smoky, and slightly spicy enchilada essence.
- Tortilla chips and cheese for topping: The fun finishing touch that adds crunch and melty goodness.
How to Make Slow Cooker Steak Enchilada Soup Recipe
Step 1: Prepare the Beef
Begin by combining the stew meat, all-purpose flour, salt, and pepper in a large ziplock bag. Seal it tightly and give it a good shake to make sure every piece of beef is lightly coated in the flour mixture. This step is essential as it helps develop a nice crust on the beef when you sauté it, plus it will subtly thicken the soup later on.
Step 2: Brown the Beef
Heat the canola oil in a large skillet over medium-high heat. Carefully remove the beef from the bag, letting any excess flour mixture fall off, and then sauté the meat until it turns beautifully browned on all sides—this should take about 5 minutes. This browning step is where a lot of flavor is developed, so don’t skip it!
Step 3: Combine Ingredients in Slow Cooker
Transfer the browned beef to your slow cooker. Then add the drained corn, black beans, pinto beans, diced tomatoes with green chiles, ranch dressing mix, taco seasoning, beef broth, and both cans of red enchilada sauce. Stir gently to combine all these vibrant ingredients, setting yourself up for a flavor-packed soup.
Step 4: Cook Low and Slow
Cover the slow cooker and let the soup simmer on LOW for 8 hours, or if you’re pressed for time, cook it on HIGH for 4 hours. The goal here is to allow the beef to become tender and the flavors to marry perfectly into a luscious, rich broth. When it’s done, the meat should practically melt in your mouth.
How to Serve Slow Cooker Steak Enchilada Soup Recipe
Garnishes
One of the best parts about this Slow Cooker Steak Enchilada Soup Recipe is the toppings! Pile on crunchy tortilla chips and sprinkle a generous handful of shredded cheese—cheddar or Monterey Jack work wonderfully. Fresh cilantro, sliced avocado, or a squeeze of lime are fantastic extras if you’re feeling fancy and want to brighten things up even more.
Side Dishes
This soup shines on its own, but if you want to round out your meal, consider serving it alongside warm, soft corn tortillas or a crisp salad with a zesty lime vinaigrette. Mexican street corn, or elote, also pairs beautifully, giving a smoky, buttery sweetness that complements the soup’s spicy edge.
Creative Ways to Present
Serve the Slow Cooker Steak Enchilada Soup Recipe in rustic bowls that highlight its vibrant colors. You can also turn it into a loaded dip for parties by reducing the broth slightly and topping with chips and cheese for scooping. For a cozy family dinner, offer toppings like sour cream, jalapeños, and fresh tomatoes so everyone customizes their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Make sure to use an airtight container to preserve the fresh flavors and prevent the broth from absorbing any fridge odors. Leftovers often taste even better as the flavors continue to develop overnight.
Freezing
If you want to stash away portions for busy days ahead, this soup freezes very well. Cool it completely, then pour into freezer-safe containers or heavy-duty zip-top bags. It will keep for about 3 months. When you’re ready for a comforting meal, simply thaw in the fridge overnight before reheating.
Reheating
To reheat, warm it gently on the stovetop over medium heat, stirring occasionally to prevent sticking or scorching. Add a splash of beef broth or water if the soup seems too thick after refrigeration. Microwave reheating works too for single servings—just cover and heat until hot and bubbling.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is perfect for slow cooking due to its tenderness and flavor, you can substitute with chuck roast cut into chunks for similar results. Just make sure to brown the meat well for the best flavor.
Is it possible to make this soup in an Instant Pot?
Yes, you can adapt this Slow Cooker Steak Enchilada Soup Recipe for an Instant Pot by using the sauté function for browning and then pressure cooking on high for about 35-40 minutes. Just be sure to follow your device’s instructions for liquid levels and natural pressure release.
Can I adjust the spice level?
Definitely! The diced tomatoes with green chiles and enchilada sauce provide mild to medium heat, but you can dial it up by adding extra chili powder or fresh jalapeños. Conversely, tone it down by using mild enchilada sauce and reducing the taco seasoning amount.
What if I’m allergic to gluten, can I still make this?
Yes, just swap out the all-purpose flour for a gluten-free flour blend or cornstarch to coat the meat. Also double-check that your taco seasoning, ranch mix, and enchilada sauce are gluten-free to keep the dish safe.
Can I make this vegetarian?
While this recipe is designed around beef, you could create a vegetarian version by skipping the meat and adding extra beans, vegetables like zucchini or bell peppers, and using vegetable broth instead of beef broth. Keep the enchilada flavors with the same seasonings for a delicious twist.
Final Thoughts
There really is something magical about this Slow Cooker Steak Enchilada Soup Recipe that makes it an instant crowd-pleaser—whether for a cozy night in or a casual get-together. Its comforting flavors, simple ingredients, and hands-off cooking method make it one of those recipes you’ll want to turn to again and again. So, grab your slow cooker and dive into this deliciously satisfying bowl of goodness that’s sure to warm your heart and your tummy!
Print
Slow Cooker Steak Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Slow Cooker Steak Enchilada Soup combines tender stew meat with hearty beans, corn, and zesty enchilada sauce for a comforting, flavorful meal. Perfect for a cozy dinner, it slow cooks all day to develop deep, rich flavors and requires minimal prep time.
Ingredients
Beef and Coating
- 2 lb stew meat
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp ground pepper
- 2 Tbsp canola oil
Soup Ingredients
- 1 (11-oz) can corn, drained
- 1 (15-oz) can black beans, drained
- 1 (15-oz) can pinto beans, drained
- 1 (10-oz) can diced tomatoes with green chiles, undrained
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) package taco seasoning
- 2½ cups beef broth
- 2 (10-oz) cans red enchilada sauce
- Tortilla chips and cheese, for topping
Instructions
- Coat the Meat: Combine the stew meat, all-purpose flour, salt, and ground pepper in a large ziplock bag. Seal the bag and shake well to evenly coat the beef with the flour mixture.
- Brown the Beef: Heat canola oil in a large skillet over medium-high heat. Remove the beef from the bag, shaking off excess flour mixture, and sauté the pieces until browned on all sides, about 5 minutes. This step locks in flavor and creates a rich base for the soup.
- Prepare Slow Cooker: Transfer the browned beef into your slow cooker. Add drained corn, black beans, pinto beans, diced tomatoes with green chiles (including juice), ranch dressing mix, taco seasoning, beef broth, and red enchilada sauce. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover and cook on LOW setting for 8 hours, or on HIGH for 4 hours, until the beef is tender and the flavors have melded beautifully.
- Serve: Spoon the soup into bowls and top with crushed tortilla chips and shredded cheese for added texture and flavor.
Notes
- For extra richness, consider adding a dollop of sour cream or sliced avocado as garnish.
- Use beef broth with low sodium to control salt levels.
- Feel free to substitute stew meat with chuck roast cut into cubes.
- Adjust seasoning to taste before serving, adding more taco seasoning or salt if desired.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
