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
Scale
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.
