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:
Creamy Vegan Enchilada Soup – Slow Cooker Recipe
Course: Main DishesCuisine: MexicanDifficulty: Easy6
15
4
hours4
15
minutesIngredients
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.
