Steak Enchilada Soup

15 ingredients
6 steps

Ingredients

  • 3 -8 ounces sirloin steaks
  • 1 onion, chopped
  • 4 celery ribs, chopped
  • 3 garlic cloves, minced
  • 2 (15 ounce) cans Rotel tomatoes & chilies, with lime
  • 1 (4 ounce) can diced green chilies
  • 1 (15 ounce) can black beans, rinsed & drained
  • 1 (15 ounce) can pinto beans, rinsed & drained
  • 1 1/2 cups frozen corn
  • 1 (15 ounce) can enchilada sauce
  • 1 (1 1/4 ounce) package taco seasoning
  • 48 ounces beef broth
  • 1/3 cup heavy cream
  • 2 tablespoons cilantro, chopped
  • salt & pepper

Directions

  1. 1
    Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot.
  2. 2
    Nestle the whole steaks in the mixture.
  3. 3
    Cook on low for 6-7 hours.
  4. 4
    Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour.
  5. 5
    Turn the heat of and add the cream & cilantro. Stir to combine.
  6. 6
    Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.

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