Description
This Slow Cooker Enchilada Soup with Crispy Tortilla Strips is a comforting and flavorful dish that practically makes itself. Enjoy tender, shredded beef in a rich broth topped with irresistible crispy tortilla strips.
Ingredients
Scale
- 2 lbs Beef Chuck Roast
- 1 can Red Enchilada Sauce
- 1 can Diced Tomatoes (undrained)
- 1 can Ro*Tel (undrained)
- 1 can Black Beans (rinsed and drained)
- 1 cup Corn (canned or frozen)
- 4 cups Chicken Broth or Beef Broth
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 4 oz Cream Cheese or 1 cup Sour Cream
- 4–5 Corn Tortillas
- Vegetable Oil (for frying)
- Salt (to taste)
- Shredded Cheddar or Monterey Jack Cheese (for topping)
- Fresh Cilantro (for topping)
- Diced Avocado (for topping)
- Extra Sour Cream or Greek Yogurt (for topping)
Instructions
- If you have time, sear the beef chuck roast first for extra flavor. Pat the beef dry with paper towels, season generously with salt and black pepper, and heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Transfer the seared beef to your slow cooker.
- Into the slow cooker with the beef, add the red enchilada sauce, diced tomatoes (undrained), Ro*Tel (undrained), rinsed and drained black beans, corn, and chicken or beef broth. Stir in the chili powder, cumin, onion powder, and garlic powder. Give everything a good stir to combine all the ingredients well.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.
- Once the beef is cooked through and fork-tender, carefully remove it from the slow cooker and place it on a cutting board or shallow dish. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker. Stir in the cream cheese (if using) until melted and fully incorporated, or stir in a generous amount of sour cream or Greek yogurt until creamy. Taste the soup and adjust seasonings as needed.
- While the soup finishes, prepare your crispy tortilla strips. Stack 4-5 corn tortillas and slice them into thin strips (about ¼-inch wide). Heat about 1 inch of vegetable or canola oil in a large skillet over medium-high heat. Once the oil is hot, carefully add a handful of tortilla strips to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer the crispy strips to a plate lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt. Repeat with the remaining tortilla strips.
- Ladle the hot Slow Cooker Enchilada Soup into bowls. Top generously with your fresh, crispy tortilla strips, shredded cheese, fresh cilantro, diced avocado, and an extra dollop of sour cream or Greek yogurt if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: For the most tender beef, cook on the LOW setting for the full 6-8 hours. Use slightly stale tortillas for extra crispy strips, and don't overcrowd the pan when frying. Adjust the spice level by using hot or mild enchilada sauce and Ro*Tel as desired.