Creamy Enchilada Soup

Creamy Beef Enchilada Soup

A hearty, flavor-packed bowl of comfort made with Diamond R Ground Beef — perfect for those crisp Kansas evenings!

 

Ingredients

  • 1 lb Diamond R Ground Beef
  • 1 can enchilada sauce
  • 1 can Rotel (diced tomatoes & green chiles)
  • 1 can red beans, rinsed
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 2 cups beef broth (made with Better Than Bouillon)
  • 4 oz cream cheese, softened

Spices

  • ½ tsp cumin
  • ½ tsp paprika
  • 1 ½ Tbsp chili powder
  • Salt & pepper to taste

Toppings

  • Sour cream
  • Shredded cheese
  • Fresh cilantro

Instructions

  1. Brown the Beef
    In a skillet, brown the Diamond R Ground Beef over medium heat. Drain if desired.
  2. Combine Ingredients
    Add the cooked beef, enchilada sauce, Rotel, beans, corn, broth, and spices to a crockpot. Stir well.  Marty tip:  spray crockpot with cooking spray for an easier cleanup for Amy!
  3. Slow Cook
    Cook on low for 4 hours or high for 2 hours.
  4. Finish with Cream Cheese
    During the last hour, add the softened cream cheese. Once it’s fully melted and blended, your soup is ready to serve.

Top each bowl with a dollop of sour cream, a sprinkle of shredded cheese, and a bit of cilantro.


Perfect to throw together at lunchtime for a quick and cozy supper when the air gets crisp outside!

Back to blog