Slow Cooked Beef Enchilada Soup – CE
avocado
  • Clean Eating
  • beef, freezable, slow cooker
Slow Cooked Beef Enchilada Soup – CE
avocado
  • Clean Eating
  • beef, freezable, slow cooker
Servings:

Ingredients

Prep
  • 1 1/2 lb extra lean ground beef
  • 14 oz can black beans
  • 10 oz can red enchilada sauce
  • 1 C frozen corn
  • 1 C frozen bell pepper
  • 1/2 C frozen chopped onion
  • 14 oz can diced tomatoes
  • 1 T chili powder
  • 2 t minced garlic
On Cooking Day
  • 32 oz beef broth
  • 1 C shredded Mexican cheese
  • 2 avocados
  • 1 C sour cream

Instructions

To Assemble
  1. Drain and rinse black beans.
  2. Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Add prepped ingredients and beef broth to slow cooker.
  2. Cook on low for 6-8 hours. Break meat apart with done.
  3. Garnish servings with a dollop of sour cream and cheese.
  4. Serve with sliced avocado.

Ingredients

Prep
  • 1 1/2 lb extra lean ground beef
  • 14 oz can black beans
  • 10 oz can red enchilada sauce
  • 1 C frozen corn
  • 1 C frozen bell pepper
  • 1/2 C frozen chopped onion
  • 14 oz can diced tomatoes
  • 1 T chili powder
  • 2 t minced garlic
On Cooking Day
  • 32 oz beef broth
  • 1 C shredded Mexican cheese
  • 2 avocados
  • 1 C sour cream

Instructions

To Assemble
  1. Drain and rinse black beans.
  2. Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Add prepped ingredients and beef broth to slow cooker.
  2. Cook on low for 6-8 hours. Break meat apart with done.
  3. Garnish servings with a dollop of sour cream and cheese.
  4. Serve with sliced avocado.
©5dinners1hour llc 2026