Steak Enchilada Soup Recipes

BEEF ENCHILADA SOUP

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ENCHILADA SOUP

Steps:

• Cube steak and brown.
• Add garlic and onions and sauté in olive oil until onions are slightly transparent.
• Add remaining ingredients and simmer for at least 20 minutes. The longer you simmer it, the better it will taste.
• Top with sour cream, shredded cheese, Fritos or tortilla chips (optional).

STEAK ENCHILADA SOUP

Steps:

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

LEFTOVER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
• Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
• Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

FLANK STEAK ENCHILADAS

Steps:

• Heat 1 Tbsp. oil in medium saucepan on medium-high heat. Add half each of the onions and garlic; cook and stir 5 min. or until tender. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
• Add remaining oil to large skillet; heat on medium-high heat. Add remaining onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min. or until thickened, stirring occasionally.
• Heat oven to 375°F. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec. or until warmed, turning frequently.
• Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in prepared dish. Cover with remaining enchilada sauce mixture.
• Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated through.