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Here is what you need to make Slow Cooker Creamy Beef Enchilada Soup. Each ingredient adds a unique flavor. - 1 pound ground beef - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 4 cups beef broth - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 cup cream cheese, cubed - 1 cup shredded cheddar cheese - 1 tablespoon olive oil - Salt and pepper to taste - Chopped cilantro and diced avocado for garnish Each item plays a role in creating that rich, creamy taste. The ground beef gives a hearty base. The onions and garlic add depth. Black beans and corn bring texture. The spices create warmth and flavor. Finally, cream cheese and cheddar cheese lend that creamy finish. Prepare these ingredients for a delightful soup experience. 1. Start by sautéing onions and garlic. Heat one tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for about five minutes, until it turns translucent. Then, add two minced garlic cloves and sauté for one more minute. This step adds great flavor to your soup. 2. Next, mix the ingredients in the slow cooker. Place one pound of ground beef in the slow cooker. Break it into small pieces. Add the sautéed onions and garlic, along with one can of drained and rinsed black beans, one can of drained corn, and one can of enchilada sauce. Pour in four cups of beef broth. Add one teaspoon each of cumin, chili powder, and smoked paprika. Season with salt and pepper, then stir everything to combine. - Set your slow cooker to low for six to seven hours or high for three to four hours. This method cooks the beef and melds all the flavors together nicely. - About thirty minutes before serving, incorporate one cup of cubed cream cheese. Stir it in until it melts and makes the soup creamy. This adds a rich texture that makes the soup feel luxurious. - Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or spices to fit your taste. - When ready to serve, ladle the soup into bowls. Top with the remaining shredded cheddar cheese, chopped cilantro, and diced avocado. These fresh toppings add color and extra flavor, making your dish look and taste amazing. Sautéing onions and garlic is key for depth. This step brings out their natural sweetness. Cook onions until they are soft and clear. Add minced garlic next for a quick cook. This builds a strong flavor base for your soup. To enhance flavor, think about adding extra spices. You can try a bit more cumin or chili powder. This adds warmth and richness to each bite. A dash of smoked paprika brings a nice smoky note. Adjust seasonings to your taste as you go. Garnishing your soup makes it look even better. Chopped cilantro adds a fresh touch. Diced avocado gives a creamy contrast. Both are simple yet effective. Pair your soup with tortilla chips or a slice of crusty bread. These sides add crunch and texture. You might also enjoy it with a simple salad for balance. A good slow cooker is a must for this dish. I recommend one with a timer for easy cooking. Brands like Crock-Pot or Instant Pot work great. Essential tools for prep include a sturdy knife and a cutting board. A large spoon helps stir the soup well. Having a measuring cup on hand ensures accurate ingredients. {{image_2}} You might want to change some ingredients in your soup. If you don't have cream cheese, try sour cream. It adds a nice tang. You can also use Greek yogurt for a lighter option. Both keep the soup creamy. For those who prefer vegetarian meals, you can swap the ground beef with lentils or black beans. These alternatives pack a punch of protein. You can also add more beans or use mushrooms for a hearty texture. Do you like it spicy? Add more chili powder or jalapeños. You can also use hot enchilada sauce for extra heat. If you prefer milder flavors, use less spice. Adjust it to fit your taste. You can also load your soup with more veggies. Try adding bell peppers, zucchini, or spinach. They add color and nutrients. Just chop them small, so they cook well in the slow cooker. Transform this soup into a tasty dip! Just serve it with tortilla chips. It's great for parties or game days. You can also use it as a filling for enchiladas. Just roll it in tortillas, top with cheese, and bake. These variations keep the recipe fresh and fun. Enjoy playing with flavors and textures! To store your creamy beef enchilada soup, let it cool first. Pour it into airtight containers. You can keep it in the fridge for up to three days. When you're ready to eat, check for any signs of spoilage before reheating. Freezing is a great option if you have leftovers. Use freezer-safe containers or freezer bags. Make sure to leave some space for expansion. This soup can last in the freezer for up to three months. Label your containers with the date for easy tracking. When you want to enjoy the soup again, there are a few easy ways to reheat it: - Stovetop: Pour the soup into a pot. Heat it over medium heat, stirring often until hot. - Microwave: Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between, until warm. - Slow Cooker: If you prefer, you can use your slow cooker. Set it on low for one to two hours, stirring occasionally. No matter how you reheat it, make sure it reaches a safe temperature before serving. Enjoy your meal! Can I use ground turkey instead of beef? Yes, you can use ground turkey. It makes the soup lighter. Ground turkey has less fat than beef. This change still keeps the soup tasty. Just follow the same steps in the recipe. How can I make the soup spicier? You can add more chili powder or diced jalapeños. Another option is to use spicy enchilada sauce. You can also add hot sauce when serving. Adjust the heat to match your taste. What to do if the soup is too thick? If your soup is too thick, add more beef broth. Stir in small amounts until you reach your desired consistency. This will help keep the flavors balanced. Solutions for bland flavor To fix bland flavor, add more spices. Try adding extra chili powder or cumin. A splash of lime juice can brighten up the taste too. Always taste and adjust as needed. Caloric value per serving This soup has about 400 calories per serving. This can vary based on the ingredients you use. Check the labels for exact numbers. Allergen information for ingredients The main allergens in this soup are dairy and gluten. Cream cheese and cheddar cheese contain dairy. Be sure to check the enchilada sauce for gluten if needed. Always read labels for any hidden allergens. This blog post shared a simple and tasty slow cooker soup recipe. I covered ingredients, cooking steps, tips, and storage ideas. You learned how to make this dish creamy and flavorful. You can customize it to your taste and serve it in many ways. Overall, this recipe is easy and fun for everyone. Enjoy cooking and sharing it with your loved ones!

Slow Cooker Creamy Beef Enchilada Soup

Dive into the ultimate comfort food with this Slow Cooker Creamy Beef Enchilada Soup! Packed with flavorful ingredients like ground beef, black beans, and cream cheese, this dish is a perfect blend of richness and spice. Simply throw everything in your slow cooker and let it work its magic. Enjoy a hearty bowl topped with cheese, cilantro, and avocado. Ready to tantalize your taste buds? Click through for the full recipe and make mealtime a breeze!
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Ingredients
  

1 pound ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce

4 cups beef broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 cup cream cheese, cubed

1 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

Chopped cilantro and diced avocado for garnish

Instructions
 

In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Remove from heat.

    In the slow cooker, add the ground beef, breaking it up into smaller pieces. Stir in the sautéed onions and garlic.

      Add the black beans, corn, enchilada sauce, beef broth, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker. Stir to combine all ingredients.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fully cooked and flavors are melded.

          About 30 minutes before serving, stir in the cubed cream cheese until fully incorporated and creamy.

            Just before serving, fold in half of the shredded cheddar cheese until melted.

              Taste and adjust seasoning as needed.

                Ladle the soup into bowls and top with remaining cheddar cheese, chopped cilantro, and diced avocado.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8