Beef Enchilada Soup

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 beef enchilada soup
This “dump” soup is so easy, open up all of the cans and dump them into your crock pot, set it to low, and when you get home you have a warming bowl of Beef Enchilada Soup!
I wanted to add a new addition to this year’s Halloween Soup Supper.
My kids always request Homemade Chicken Noodle and Broccoli Cheese,
but I wanted something new….
So this year, it’s Beef Enchilada Soup!
Everyone LOVED it!!
Yield: 6 serings

Beef Enchilada Soup

This “dump” soup is so easy, open up all of the cans and dump them into your crock pot, set it to low, and when you get home you have a warming bowl of Beef Enchilada Soup!

Prep Time 2 minutes
Cook Time 7 hours
Total Time 7 hours 2 minutes


  • 2 lbs ground beef, browned and drained
  • 1 onion, chopped
  • 1 – 15oz can of Mexican stewed tomatoes
  • 1 – 15oz can pinto beans, liquid an all
  • 2 – 11oz cans of Mexi-Corn
  • 2 – 10oz cans enchilada sauce
  • 2 cups shredded Mexican Blend cheese
  • extra cheese for topping
  • 6 corn tortillas, cut into strips


Spray crock pot with Pam. Brown ground beef with chopped onion, drain and put into your crock pot

.Dump the rest of the ingredients (except for the cheese and tortillas) into your crock pot.

Add two cans of water, using the enchilada sauce cans.

Give it a stir.

Cook on low all day.

About an hour before eating add your 2 cups of cheese and tortillas.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 837Total Fat: 41gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 175mgSodium: 1472mgCarbohydrates: 58gFiber: 10gSugar: 16gProtein: 61g

Nutrition isn't always accurate.

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  1. Sounds really yummy for Fall where we live in Rainy Lincoln City, Oregon. The wet beach of the West Coast!!
    Just wondering, do you bake or fry the tortillas before you add them to the soup? Also am going to try using beef or chicken broth instead of the 2 cups of water, making the soup taste a little richer. Avocado, cheese, sour cream and thin fried tortilla chips also sound yummy. Just an idea.
    I grew up in Southern California and absolutely LOVE that regions Mexican food. You cannot find anything like it in Oregon! I have found one restaurant that comes close and makes the very best Chili Rellanos and the restaurant is ” Puerto Vallarta” in Lincoln City, OR. Their shredded beef hard tacos are also the closest I’ve found to that Southern CA Mexican food it sounds like you love also. Thank you for the recipes. If we ever make it to San Diego again, will try “Roberto’s “.

    1. Southern California and Baja have the BEST Mexican!! No, I don’t fry them, but that might be good!!

  2. Looks wonderful Michaela! I am a big soup fan as you know…looking forward to trying this one! Happy New Year my friend and thank you for sharing your wonderful recipe with us at Foodie Fridays…spreading some foodie love around for you!

  3. I’m intrigued. Never thought to use some of these in a soup but it makes sense. It sounds delicious.

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