Are you ready to transform your ordinary dinner into an extraordinary Mexican-inspired feast without spending hours in the kitchen? This Slow Cooker Steak Enchilada Soup is about to become your new secret weapon for delicious, hassle-free meals that will have your family and friends begging for seconds! Imagine tender, juicy steak swimming in a rich, spicy broth packed with hearty beans, sweet corn, and bold enchilada flavors - all prepared with minimal effort and maximum satisfaction.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 pound steak, cubed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet enchilada seasoning
- 4 cups beef broth
- 1 cup chopped onion
- 1 cup diced bell peppers
Instructions
- Prepare your ingredients by cubing the steak into bite-sized pieces, approximately 1-inch chunks. Pat the meat dry with paper towels to ensure better browning.
- In a large slow cooker, combine the cubed steak, drained black beans, drained corn, diced tomatoes with green chilies, and chopped onions.
- Sprinkle the entire packet of enchilada seasoning evenly over the ingredients, ensuring thorough coverage and even distribution of spices.
- Pour the beef broth over all ingredients, making sure everything is mostly submerged. Stir gently to mix the seasonings and distribute ingredients.
- Cover the slow cooker and set to low heat. Cook for 6 hours, allowing the steak to become tender and flavors to meld together completely.
- About 30 minutes before serving, use two forks to shred the steak pieces if desired, or leave as cubed chunks depending on preference.
- Optional: Serve hot and garnish with fresh cilantro, shredded cheese, sour cream, or diced avocado for additional flavor and texture.
- Let the soup rest for 10 minutes after cooking to allow flavors to settle and reach optimal serving temperature.
Tips
- Choose the Right Cut: Select a tender cut of steak like sirloin or chuck for the most succulent results. Trimming excess fat can help prevent the soup from becoming too greasy.
- Dry the Meat: Pat your steak cubes dry before adding to the slow cooker. This simple step ensures better browning and helps lock in those delicious flavors.
- Layer Flavors: For an extra depth of taste, consider briefly sautéing the onions and bell peppers before adding them to the slow cooker.
- Customize Your Toppings: Don't be afraid to get creative with garnishes! Fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream can elevate this soup from good to absolutely irresistible.
- Make it Ahead: This soup actually tastes even better the next day, so it's perfect for meal prep or leftovers. The flavors will continue to develop and intensify overnight.
- Adjust Spice Level: If you prefer a milder soup, choose a mild enchilada seasoning. For heat lovers, opt for a spicy version or add some diced jalapeños.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 28g
Fat: 12g
Saturated Fat: g
Cholesterol: 65mg
