Beef Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker soup with beef stew meat, black beans, corn, and enchilada sauce simmered in beef broth with oregano and melted cheese. This easy weeknight dinner requires minimal prep, develops deep flavor as it cooks, and is hearty enough to satisfy when served with cornbread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ lb beef stew meat
- 1 Tbsp olive oil
- 1 (28-oz) can red enchilada sauce
- 1 (10.5-oz) can Condensed Cheese Soup ((can use Fiesta Cheese Soup))
- 1 (15-oz) can black beans, (drained and rinsed)
- 1 (11-oz) can whole kernel corn, (drained)
- 1 (10-oz) can Rotel diced tomatoes and green chiles, (undrained)
- 2 cups beef broth
- 1 tsp dried oregano
- 1 cup shredded cheese
At a glance
PER SERVING · TIME 490M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 1956mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 798mg
- Calcium
- 196mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.