Prep 30 mins
Cook 5 hrs
I wanted to put together a soup for a small group of people and this just kind of came together.
- 2 lbs beef, cubed
- 1 (12 ounce) can enchilada sauce
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 red onion
- 2 tablespoons garlic, minced
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno
- 2 teaspoons oregano
- 1 teaspoon basil
- 1⁄2 teaspoon pepper
- 3 roma tomatoes
- 4 ounces cream cheese
- 4 ounces monterey jack pepper cheese
- Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
- Saute until onions are clear.
- Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
- Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
- Serve with shredded cheese and sour cream.
Absolutely delicious!! I wish I were creative at coming up with recipes , but I'm not. So I have to rely on people like you to make my belly happy! LOL This soup is wonderful! I made1 change. It was just the omission of green pepper. We don't eat them. For the beef I used leftover roast beef that needed something done with it. Since my meat was already cooked , I did this on the stove top and of course , it didn't take as long. I like that it can be done on the stove top though because a lot of times I have leftover meat that needs used and this is a great way to use it! I had a bit of difficulty getting the cream cheese incorporated into the soup , but that was minor. Thanks so much for a delicious new soup for my recipe box!! It will definitely be a repeater!!
So i made this recipe 2 times, the 1st time i followed it and i didnt really care for it. Im a southern girl so i like a lot of spices! Well i decided to make my own texas enchilada sauce and then added that recipe to this one using 6 oz of sour cream and 1/4 teaspoon extra of cayanne perrpe instead of jalep. I think the homemade enchilada sauce made the biggest difference and only took 20 minutes. Also i didnt use a slow cooker, i cooked it on the stove top on med high heat for 2 hours and it wasnt as watery as the slow cooker. This recipe isnt for everyone, but my family loved it! Below is the recipe for the homemade enchilada sauce i made. i just threw everything together and simmered it.
Texas Enchilada Sauce
2 (6.5 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon butter
1 onion, minced
1 green bell pepper, chopped
If you want traditional Mexican enchilada sauce such as that served in many Mexican restaurants leave out the tomato products completely. We live in Texas but for our Mexican family to have authentic traditional Mexican food, I have to make it at home or end up with Tex-Mex food in our small town. When we go to the larger cities we can more easily find traditional Mexican food. Texas is an anomaly because Tex-Mex food was created for the Texas palate. Large corporations started canning their version of enchilada sauce and added tomatoes primarily for bulk. There is not a single brand of canned enchilada sauce that is traditional style. Once you make your own at home you will never go back to canned. It is so easy.<br/>New Mexico has a completely different style of "Mexican" food as well. Personally, I love it too.<br/><br/>Traditional Mexican Enchilada Sauce<br/><br/>Start with 1/2 large onion chopped and cooked until transparent in 4 Tbs coconut oil (or oil of choice)<br/>While the onion is cooking assemble your spices in a small bowl:<br/>1/8 tsp oregano (Greek or Mexican) Mexican is very strong<br/>1/8 to 1/4 tsp cumin<br/>1/8 tsp garlic salt<br/>4 heaping Tbs of mild chile powder<br/>1/4 tsp Kashmiri chile powder or other hot chile powder to taste (cayenne is good)<br/>4 Tbs flour or masa (Add more flour if you want a thicker sauce)<br/>1 tsp cocoa powder (secret)<br/>Add mixture to cooked onions and mix well to create a roux and fry for 3 to 4 minutes to release flavors<br/>Add 6 cups of water or broth<br/>Unsalted Chicken broth or (I use Better Than Broth) 1 tsp per cup of water or to taste<br/>Stir well to blend<br/>Bring to a slow boil and stir until a little thickened<br/>Cook covered on very low heat for 30 minutes<br/>Salt to taste after the sauce is cooked<br/>Agave to taste<br/><br/>Other chicken broths are too salty so use caution<br/><br/>Use your own tweaks to create your own recipe to your families' taste<br/><br/>I hope you enjoy our heirloom recipe handed down from our family to yours.