Slow Cooker Steak Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow cooker soup with shredded beef, black beans, pinto beans, corn, and enchilada sauce. Rich and warming with Mexican flavors, topped with tortilla chips and cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lb stew meat
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp ground pepper
- 2 Tbsp canola oil
- 1 (11-oz) can corn, (drained)
- 1 (15-oz) can black beans, (drained)
- 1 (15-oz) can pinto beans, (drained)
- 1 (10-oz) can diced tomatoes with green chiles, (undrained)
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) package taco seasoning
- 2½ cups beef broth
- 2 (10-oz) cans red enchilada sauce
- tortilla chips and cheese (for topping)
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
- 1934mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 929mg
- Calcium
- 159mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1934MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.