Slow Cooker Ground Beef Enchilada Soup for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To add extra depth to the soup, consider browning the ground beef in a separate pan before adding it to the slow cooker. This extra step adds a rich, caramelized flavor to the meat, though it is not strictly necessary for the recipe to succeed.

If you choose to brown the beef, drain the excess fat well before transferring it to the slow cooker to keep the soup from becoming greasy.

If you find yourself with leftovers, the flavors often intensify the next day as the spices continue to permeate the beans and beef.

When serving the next day, you may need to add a splash of water or broth to loosen the consistency, as the beans will absorb some of the liquid while stored in the refrigerator. Always garnish with fresh toppings just before serving to maintain the best texture and contrast.

Variations

• Vegetarian Enchilada Soup: Replace the ground beef with an extra can of black beans and a cup of frozen corn. Add a diced bell pepper and a small zucchini to provide extra volume and texture. Increase the cooking time slightly to ensure the vegetables are tender.
• Creamy Enchilada Soup: Stir in four ounces of cream cheese during the last 30 minutes of cooking. This will create a richer, creamier base that pairs exceptionally well with the spices in the enchilada sauce, transforming the texture into a luxurious, velvety soup.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat on the stovetop over medium heat until steaming, or in the microwave in 1-minute intervals, stirring in between, until hot throughout.

Store any leftover soup in an airtight container in the refrigerator for up to three days. Ensure the soup has cooled to room temperature, but do not leave it out for more than two hours after cooking.

When transferring to the container, leave a small amount of headspace to allow for expansion if you plan to freeze it. Label the container with the date to keep track of freshness and quality.

This dish is excellent for making ahead of time. You can assemble the raw ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place the insert into the base and start the cooking process in the morning. If the insert was refrigerated, add an extra 30 to 60 minutes to the total cooking time to account for the cold starting temperature.

Serving ideas

Serve the soup in deep, pre-warmed bowls to help maintain its temperature throughout the meal. The combination of the hot, savory soup base and the cold, creamy sour cream creates a delightful contrast in temperature and texture.

Arrange the garnishes in small bowls on the table so that each person can add the desired amount of cheese, sour cream, and chips to their individual serving.

For a more substantial meal, consider serving the soup alongside a side of warm flour tortillas, a simple green salad with a lime vinaigrette, or even a wedge of cornbread. The brightness of lime juice or fresh cilantro can also be added as a final garnish to cut through the richness of the beef and enchilada sauce, providing a refreshing finish to every bite of this hearty dinner.

Frequently asked questions

Recipe card

Slow Cooker Ground Beef Enchilada Soup for Easy Weeknight Dinners

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 1 lb ground beef
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning
• 2 cups red enchilada sauce
• sour cream, for serving
• shredded cheese, for serving
• tortilla chips, for serving

Instructions

1. Place the raw ground beef into the bottom of the slow cooker insert. Add the black beans on top of the beef, then sprinkle the taco seasoning over the mixture.
2. Pour the red enchilada sauce over the beef, beans, and seasoning. Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours or on high for 2 to 3 hours until the meat is fully cooked through to 160°F (71°C).
3. Once the cooking cycle is complete, break up any remaining clumps of ground beef with a spoon. Ladle the hot soup into individual bowls and garnish with generous portions of sour cream, shredded cheese, and crushed tortilla chips before serving immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

20 g

Fiber

6 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.