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February 11, 2022

Creamy Beef Enchilada Soup – Slow Cooker Recipe

by Slow Down Company

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Gluten Free / Grain Free / Refined Sugar Free

About this beef enchilada soup

This beef enchilada soup is the perfect combination of Mexican-inspired sweet and spice. It’s an easy meal that can be thrown into the crock-pot/slow cooker in just a few minutes and forgotten! Plus it has everything that makes a meal complete: 

  • Micronutrients and unrefined carbs from the green peppers and potatoes.
  • Protein from the beef.
  • Healthy fats from the coconut milk.

I like to enjoy my enchilada soup with a slice of sourdough.

Kitchen essentials
  • A crockpot/slow cooker. That’s it!
Substitutions
  • Red potatoes: I prefer red potatoes for this meal, but I imagine any potato would work the same. I haven’t tried any other varieties, but if you try something else, I would love to know how it worked out!
  • Green bell peppers: can be substituted for any variety of sweet bell peppers.
  • Beef chuck: beef chuck and stew meat can be used interchangeably. I have also made this soup with browned ground beef, and though it was delicious, I prefer the beef chuck. You could really use a variety of meats here.
If you like this creamy beef enchilada soup, I think you will love some of my other favorite Mexican-inspired dishes:
  • Potato + Veggie Enchiladas (Vegan + Oil Free)
  • Garlicky Buffalo Chickpea Taquitos (Vegan)
  • Vegan Taco Pasta
  • Chipotle Black Bean Crumbles | Copycat MorningStar
  • Easy Layered Burrito Bake
beef enchilada soup
Creamy Vegan Enchilada Soup - Slow Cooker Recipe
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Creamy Vegan Enchilada Soup – Slow Cooker Recipe

Recipe by Vita Pura Health Course: Main DishesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

4

hours 
Total time

4

hours 

15

minutes

Ingredients

  • 1 can (15 oz.) full-fat coconut milk

  • 28 oz. diced tomatoes

  • 6 oz. tomato paste

  • 1 tsp chili powder (add more for more spice)

  • 1 tsp garlic powder

  • 2 tsp cumin

  • 2 tsp dried oregano

  • 2 tsp ground cinnamon

  • 1 tsp salt

  • 2 lbs. red potatoes, peeled and diced into 1/2 inch pieces

  • 2 lbs. beef chuck/stew meat, cut into bite-sized pieces

  • 2 green bell peppers, diced

  • 1 cup green onions or jalapenos for topping, chopped

  • 1 cup fresh cilantro, chopped (optional)

Directions

  • Make the enchilada sauce/broth. In the slow cooker, add the coconut milk, diced tomatoes, tomato paste, chili powder, garlic powder, cumin, oregano, cinnamon and salt. Mix well to combine.
  • Add the remaining ingredients. Add the prepared potatoes, bell peppers and beef to the slow cooker. Give it a good stir so that everything is coated in the enchilada sauce.
  • Set the slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours. I prefer using the low setting.
  • Serve up! Top with the green onions, jalapenos and/or cilantro once plated. Enjoy!

Recipe Video

Notes

  • The original recipe makes about 6 servings.
  • Leftovers will keep in the fridge in an air-tight container for up to a week.
  • This recipe was updated on 2/10/2022.

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Nutrition Facts

6 servings per container

Serving Size1 servings


Calories694

  • Amount Per Serving% Daily Value *
  • Total Fat 35.6g 55%
    • Saturated Fat 20.0g 100%
    • Trans Fat 1.0g
  • Cholesterol 119.5mg 40%
  • Sodium 741mg 31%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 46.7g 16%
    • Dietary Fiber 7.3g 30%
    • Sugars 12.5g
  • Protein 47.5g 95%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Yum

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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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