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Beef Enchilada Soup

grass fed beef enchilada soup

“Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.“
– BeefItsWhatsForDinner.com

INGREDIENTS:

  • 2 pounds Grass-fed Ground Beef (93% lean or leaner)
  • 1/4 cup Taco Seasoning Mix or 2 packets (1 ounce each) taco seasoning mix
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (19 ounces) mild enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (4 ounces) diced green chilies
  • 8 sliced flour tortillas (1/4-inch strips)
Toppings:
  • Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

    COOKING:

    1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

    Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

    2. Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Top soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.

     

    Alternate Cooking Method:

    1. This recipe can be made in 5-quart stockpot on the stovetop. Heat stockpot over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles, stirring occasionally. Add all other ingredients. Reduce heat to simmer; cook 20 to 25 minutes, stirring occasionally. Top with tortilla strips; sprinkle with cheese, avocado, sour cream and taco seasoning, as desired.

    Order Grass-Fed Beef
    • Wash hands with soap and water before cooking and always after touching raw meat.
    • Separate raw meat from other foods.
    • Wash all cutting boards, utensils, and dishes after touching raw meat.
    • Do not reuse marinades used on raw foods.
    • Wash all produce prior to use.
    • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
    • Cook Ground Beef to 160°F as measured by a meat thermometer.
    • Refrigerate leftovers promptly.