Beef & Rice Enchilada Soup Recipe

Name: Beef & Rice Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 whole Small White Onion, Finely Chopped; 1 whole Bell Pepper, Any Color, Diced; 6 cloves Garlic, Pressed; 1 pound Ground Beef, Cooked And Drained; 1 can (11 Oz. Size) Diced Tomatoes And Green Chilies, Undrained; 1 can (14 Oz. Size) Creamed Corn, Undrained; 1 can (14 Oz. Size) Corn, Drained; 1 can (16 Oz. Size) Chili Beans With Sauce; 1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained; 8 ounces, fluid Frontera Red Chile Enchilada Sauce; 1 teaspoon Cumin; 1/2 teaspoons Oregano; Pinch Of Chili Powder; 2 cups Cooked Brown Rice; 1 cup Sour Cream; 2 cups Shredded Colby-jack Cheese; 2 cups Tortilla Chip Strips For Garnish; Cilantro For Garnish

Servings: persons

2 Tablespoons Butter
1 whole Small White Onion, Finely Chopped
1 whole Bell Pepper, Any Color, Diced
6 cloves Garlic, Pressed
1 pound Ground Beef, Cooked And Drained
1 can (11 Oz. Size) Diced Tomatoes And Green Chilies, Undrained
1 can (14 Oz. Size) Creamed Corn, Undrained
1 can (14 Oz. Size) Corn, Drained
1 can (16 Oz. Size) Chili Beans With Sauce
1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained
8 ounces, fluid Frontera Red Chile Enchilada Sauce
1 teaspoon Cumin
1/2 teaspoons Oregano
Pinch Of Chili Powder
2 cups Cooked Brown Rice
1 cup Sour Cream
2 cups Shredded Colby-jack Cheese
2 cups Tortilla Chip Strips For Garnish
Cilantro For Garnish

1
Melt butter in a large skillet and saute onion, bell pepper and garlic for 2 minutes before adding beef, seasoning to taste, and cooking through. Drain and add to large slow cooker.
2
Add diced tomatoes and chilies, creamed corn, regular corn, chili beans with sauce, petite diced tomatoes and enchilada sauce. Season with cumin, oregano, and a pinch of chili powder.
3
In a small sauce pan, cook brown rice according to package directions, subtracting 10 minutes from cook time. Add rice to slow cooker and let it continue cooking in there.
4
Cook on low for 5 hours. During the last 30 minutes, stir in sour cream and shredded cheese. Serve with tortilla chip strips and a bit of cilantro.

1639

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 whole Small White Onion, Finely Chopped, 1 whole Bell Pepper, Any Color, Diced, 6 cloves Garlic, Pressed, and more.

Yes, Beef & Rice Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef & Rice Enchilada Soup

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