Best 6 Steak Enchilada Soup Recipes
Steak enchilada soup is a hearty, satisfying, and flavorful soup that is packed with the bold flavors of Mexican spices. Made with tender steak, roasted vegetables, and a rich enchilada sauce, this soup is slow-cooked to perfection, allowing the flavors to meld and create a truly delicious and comforting dish. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next gathering, steak enchilada soup is sure to please everyone at the table. It's a perfect recipe for busy weeknights, as it can be made in about an hour with minimal effort. Simply brown the steak, roast the vegetables, and simmer everything together in the slow cooker.
Here are our top 6 tried and tested recipes!
BEEF ENCHILADA SOUP
Delicious, nutritious, and easy, this soup can cook in the slow cooker all day, or on the stove in just a few minutes. Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning - anything that sounds good! Enjoy!
Provided by Debbie B.
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h15m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 18.6 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 4.6 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 990.7 mg, Sugar 3.3 g
STEAKHOUSE SOUP
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas
Provided by Taste of Home
Time 8h15m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
ENCHILADA SOUP
This is an amazing, hearty soup recipe that I created when I couldn't find a soup to match my craving.
Provided by KatzMeow
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 488, Fat 23, SaturatedFat 7.2, Cholesterol 64.8, Sodium 2275.4, Carbohydrate 42.9, Fiber 11.7, Sugar 7, Protein 29.6
STEAK ENCHILADA SOUP
All of the components of a steak enchilada in a savory broth. You can control the heat in the recipe depending on the type of Rotel tomatoes you use, the type of taco seasoning you add & the Enchilada sauce that you settle on. It can be as mild or as spicy as you like.
Provided by jessgalland
Categories Steak
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 279.6, Fat 6.3, SaturatedFat 3.2, Cholesterol 21.6, Sodium 2072.8, Carbohydrate 43.4, Fiber 11.3, Sugar 6, Protein 15.5
LEFTOVER CHEESY CHICKEN ENCHILADA SOUP
Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.
Provided by bprimeau
Categories Chicken Soup
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 26 g, Cholesterol 84.8 mg, Fat 23.7 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 13.5 g, Sodium 1489.4 mg, Sugar 2.8 g
FLANK STEAK ENCHILADAS
These enchiladas are a delicious combination of a nicely seasoned sauce and a beef filling made with garlic, green chiles and cheese.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
Tips:
- Choose the right steak: For this recipe, you'll want to use a steak that is flavorful and tender. Some good options include flank steak, skirt steak, or sirloin steak.
- Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can get more creative with your ingredients.
- Cook the steak properly: The key to a great steak enchilada soup is to cook the steak properly. You want to cook it until it is tender and juicy, but not overcooked. For a medium-rare steak, cook it for about 4-5 minutes per side.
- Use fresh ingredients: The fresher your ingredients, the better your soup will taste. Try to use fresh vegetables, herbs, and spices whenever possible.
- Don't be afraid to experiment: This recipe is just a starting point. Feel free to experiment with different ingredients and flavors to create a soup that you love.
Conclusion:
Steak enchilada soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. With its flavorful broth, tender steak, and warm spices, this soup is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying soup, give this steak enchilada soup a try. You won't be disappointed!
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